My love affair with coconut has reached a new level recently, as I have discovered coconut flour. Coconut flour is simply dried, ground coconut which contains 14% coconut oil and 58% fiber! The remaining 28% consists of water, protein, and carbohydrate (Dr. Mercola). For those of us who are gluten free, or simply experimenting with healthier alternatives, coconut flour is a wonderful choice. Other gluten-free flours such as brown rice, quinoa, buckwheat, and cornmeal flours, may still have an irritating/inflammatory effect on the gut for some people. Also, coconut flour has a delicious, sweet taste, which makes it ideal for baking. It does not bind as other flours would, but mixing it with eggs fixes the problem. You can buy coconut flour at any health food store (your local co-op, whole foods, etc), or you can order it online from a great company: tropicaltraditions.com. These pancakes will keep you feeling full due to the healthy fat and high fiber content.
I have been experimenting with gluten/grain free pancake recipes lately, and adapted the following from nourishingdays.com. Enjoy!
COCONUT FLOUR PANCAKES
recipe yields about 6 medium size pancakes
4 organic eggs
1/2 cup coconut flour
1 cup coconut milk (full fat) or raw cow's milk
1 tsp baking soda
pinch of sea salt
1 mashed banana (optional...I added this to make them extra fluffy)
Vanilla to taste
Cinnamon (feel free to use other spices...ginger and/or nutmeg would be tasty)
1 tbsp. sweetener (I used about 1 tsp. raw honey)
Coconut oil, butter, or ghee for frying
Mix all wet ingredients together, then dry ingredients separately. Coconut flour may need to be sifted, as it will often have some chunks in it. Then mix everything together until smooth, fry in cooking fat of your choice, top with a bit of grade B maple syrup, berries, or spread with butter or coconut oil. Yum!!