Paleo, gluten-free, grain-free, dairy-free and so fluffy
So, the afternoon was approaching today and it was about time for a snack. I asked Panos what he wanted to have for snack and he started singing “I would love pancakes”. So, both of us jumped up and moved to the kitchen to make pancakes. But not any regular pancakes. Fluffy coconut flour pancakes! And only that. We convert them into the ultimate sweet sandwich stuffed with a delicious peanut butter and jelly spread. Those fluffy coconut flour pancakes are so easy to make and you can have breakfast or snack in no time. Let’s get into baking.
” We converted our pancakes into the ultimate sweet sandwich and that was definitely a win!”
What is coconut flour and how to use it
- Coconut flour is an alternative flour, grain free and gluten free, which is produce from the meat of coconut, after drying and grinding process.
- Its coconut flavor is very distinct and its texture is soft and light.
- Coconut flour is slightly naturally sweet and usually, it is used on baking, sometimes combined with other alternative flours such as almond and tapioca or by itself.
- Coconut flour is very absorbent and this is why you should follow the exact instructions and measurements to make sure that a recipe with coconut flour will be successful. Otherwise the final result might be dense.
- Coconut flour is nutrient dense, high in fiber and fats and lot in carbs related to conventional flour
What you will need and substitutions
- Eggs. I like to use pasture raised eggs as I feel that the animals get treated the way that they should be treated.
- Coconut flour. The texture and the absorbance of coconut flour is unique. A little bit goes a long way so you should be careful on the amount that you use on your recipes.
- Almond butter. This is my personal favorite nut butter but feel free to use any other nut or seed butter that you like.
- Pantry staples: baking powder and cinnamon.
- Almond milk. I used just a couple of tablespoons to think out the batter. You can use any other milk of your choice, dairy free or not.
How I served it
Panos chosen his eco-friendly unicorn bamboo plate* this time so I served
- Fluffy coconut flour pancake sandwich stuffed with PB&J spread
- Carrots and cucumbers cut with my little veggie cutters*
- Kiwi flowers, cut with our star veggie cutter*
Ingredients for peanut butter and jelly spread
- 2 cups frozen mixed berries
- ½ cup peanut butter
Directions For pB&J spread
- Over medium heat, add the berries in a sauce pan and simmer for 10 min making sure that you mash with the back of a wooden spoon
- When it thickens remove from the heat and let it come to room temperature
- Stir in the peanut butter
How to store
Those fluffy coconut flour pancakes are best right out from the pan, while they are still warm. If you manage to have leftovers, you can always store them in an airtight container for up to two days in your fridge. They freeze beautifully too, so you can store them in a freezer bag lying flat. Just defrost for a couple of hours in your fridge or in your microwave for a quick breakfast.
Are you a coconut lover?
If you like coconut as much as we do, you should try also:
- Those aromatic coconut bliss balls
- This delicious carrot soup with coconut milk
- This amazing chocolate coconut frosting
Fluffy coconut flour pancakesCourse: BreakfastDifficulty: Easy
Those coconut flour pancakes are so fluffy and delicious. Plus easy to make which is always a win. Pair it with my PB&J spread and you will satisfy your little ones.
3 tbsp coconut flour
1 tbsp almond butter
1½ tsp baking powder
½ tsp cinnamon
2 tbsp almond milk (to thin out the batter, you milk need a bit less or a bit more)
Coconut oil to grease the pan
- In a mixing bowl beat the eggs until fluffy for at least two minutes
- Add the almond butter, coconut flour, baking powder and cinnamon and stir well
- Let the mixture seat for 2 minutes so the coconut flour will absorb the liquids
- Add the almond milk one tablespoon at the time if you need to thin out the batter
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