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Lemon coconut flour pancakes

If you are a bit like me then coconut flour has been a bit of a mystery. Pancakes was one of the first recipes that I actually got to work (after many frustrations and cakes into the bin!). 

 

One of the reasons the coconut flour ruins so many recipes is the because it has 'flour' in the title we all could be mistaken to substitute gram for gram when adjusting recipes. 

 

 

 

In the kitchen though, coconut flour you need much less and need to make sure that you are adding in more moisture (typically with eggs and oil) in order to account for the moisture absorbing effect of the coconut flour. As you see in this recipe there is mostly always a combination of another dry flour type (tapioca flour) that allows the mix to have a lighter type consistency.

 

 

Ingredients:

2 eggs

1/4 cup full-fat canned coconut milk or unsweetened almond milk

1 Tbsp pure maple syrup

1 Tbsp coconut oil

1 lemon zested

3 Tbsp coconut flour

3 Tbsp tapioca flour

1/2 tsp baking powder

1 pinch sea salt

 

Blueberry compote: 

1 cup blueberries

1 Tbsp water

2 Tbsp pure maple syrup

1 pinch sea salt

 

 

Method:

  1. Whisk together the wet ingredients in a mixing bowl until well-combined. Add the dry ingredients and mix well until there are no more chunks of coconut flour (Note: it’s easiest to accomplish this with an electric hand mixer). Allow the batter to sit at least 10 minutes. This process allows the batter to thicken up so that it becomes ultra fluffy when you make the pancakes. If the batter appears overly thin, add more tapioca flour.

  2. Heat a non-stick skillet or griddle over low heat and add enough coconut oil (or cooking oil of choice) to coat the surface. Wait several minutes for the skillet to heat up all the way (I give it about 3 to 5 minutes). Just keep a watchful eye on the skillet so that the coconut oil doesn’t burn. If it begins to smoke, the temperature is too hot and you’ll want to go lower.

  3. Measure ¼ cup of pancake batter and pour it onto the skillet. Cook 3 to 5 minutes, until the sides of the pancakes firm up. Carefully flip and cook an additional 2 to 3 minutes. Repeat for remaining batter. Serve pancakes with blueberry compote or choice of toppings.

To make the compote: 
  1. Heat all ingredients for the compote in a small saucepan over medium heat, covered. Bring the mixture to a full boil, then reduce the heat to a gentle bubble. Remove the cover and continue cooking until mixture has thickened up, about 3 to 5 minutes. Set aside until ready to sere (note: the compote will thicken as it sits).

 

 

Recipe and photo https://www.theroastedroot.net/lemon-coconut-flour-pancakes-for-two/

 

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