COCONUT FLOUR PANCAKES

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Coconut Flour Pancakes

I haven’t made coconut flour pancakes in about a year???  I don’t crave them anymore until 2 weekends ago when I went pancake cRaZy!  My first attempt at coconut flour pancakes bombed because they got all fluffy while they were cooking then as soon as I took them off the heat they deflated, I hate that.

Coconut Flour Pancakes

I worked out the structure problem with the recipe and now they don’t deflate, which makes me happy.

Coconut Flour Pancakes

FYI if your baked goods deflate like that (puffs up and then collapses when cooled) when you are making a loaf, muffins, cupcakes, pancakes etc, you usually need to add another egg since eggs provide structure in baked goods.  In this recipe I simply decreased the coconut milk by 1/4 cup and replaced it with 1 large egg which measures 1/4 cup.  I also added 1 more tablespoon of coconut flour since my first attempt needed a little more flour to soak up the liquid and 1 tablespoon of coconut flour goes a long way.

Coconut Flour Pancakes

Have fun making pancakes this weekend!

P.S. I feel the little bit of raw honey in the recipe is needed for flavour.  I don’t recommend skipping it until you have tried it once.

COCONUT FLOUR PANCAKES

Yield: Makes 8-10 - small pancakes

Serving Size: Serves 1-2 people

Ingredients

• 2 tbsp extra virgin coconut oil
• 1 tbsp raw honey
• 3 large eggs
• 1/4 cup coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup coconut flour, sifted
• 1/4 tsp cream of tartar
• 1/8 tsp baking soda
• 1/8 tsp sea salt

Instructions

1. Cream together the coconut oil and honey. Add the eggs one at a time.
2. Add coconut milk and vanilla. Mix until smooth.
3. Add coconut flour. Mix until smooth.
4. Lastly add cream of tartar, baking soda and salt.
5. Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.
6. Use a laddle and pour small amount of batter into a crepe pan with ghee/butter etc on medium heat.
7. Flip once the bottom is light brown. The pancakes will not bubble as much as "regular" pancakes.
8. Serve immediately with a drizzle of maple syrup.

Enjoy,

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Healthy Family Lo-Mein

INGREDIENTS

• 1 pound spaghetti 
• 1 tablespoon plus 1 teaspoon sesame oil 
• 4 tablespoons soy sauce 
• 1 1/2 tablespoons oyster sauce 
• 2 1/2 teaspoons honey 
• 2 ounces vegetable oil 
• 1 8-ounce chicken breast, cut into small strips (you can add up to a pound of chicken if you’d like) 
• 3 cloves garlic, minced 
• 1 teaspoon grated ginger (optional) 
• 8 cups vegetables, cut into small, bite-size pieces around the same size (can be broccoli, cauliflower, sugar snap peas, carrots, etc.) 
• 5 to 6 scallions, chopped 

PREPARATION

Cook spaghetti in boiling water for 7 minutes. Drain. Add a little oil and spread onto cookie sheet to cool. You can pop into refrigerator to cool. Do this before you start vegetables. 

Combine soy, oyster sauce and honey with 2 tablespoons of water in a mixing bowl. 

Heat a large sauté or Dutch oven on high, add vegetable oil. Season chicken with salt and add to pan and cook quickly, about 1-2 minutes, until chicken is cooked through. Remove from pan into mixing bowl with sauces and hold. 

Add remaining oil and add the garlic and ginger, and cook for 30 seconds. Add vegetables, mix quickly and cover and cook 30 seconds. Remove lid, season with salt and add 2 tablespoons of water and cover again, cooking for 1 minute 30 seconds, stirring once or twice.

Add chicken, sauces and pasta to pan, lower heat to medium and mix well, making sure pasta and vegetables are blended and mixed well together. Turn off heat and add sesame oil and scallions. 

You can serve immediately or return to sheet tray and cool in fridge and then pack and serve cold. (It’s delicious this way too!)

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