Happy Monday y’all! Don’t forget to enter my Bob’s Red Mill Giveaway! There are lots of great products to try and as promised, today I will share the recipe for the delicious pancakes using Bob’s Coconut flour (one of the items in the giveaway pack). I can’t believe I have never experimented with coconut flour, but boy am I in love! The recipe only uses 1/3 cup of it, yet I was shocked at how the coconut really stands out. Since I don’t have a problem with gluten I substituted white whole wheat flour for the rice flour. The first thing out of the kids mouths after taking a bite “Mmmmmm!!”
Coconut flour is great for gluten free baking. It is very high in fiber, lower in carbohydrates and provides a rich flavor and texture to baked goods. You can replace up to 20% of the flour in any recipe with coconut flour, as well as adding an additional amount of liquid because coconut flour is very absorbent (therefore will be a much thicker batter if you don’t add a little extra liquid).
I wonder if this would be as good using the vegan pancake recipe? It’s worth a try for the coconutty flavor is heavenly. Make sure to read the cook’s notes on how to make these gluten free.
There is also a gluten free vanilla almond sugar cookie recipe on the package which is probably amazing. I hope if you don’t win the giveaway, you make sure to buys some of this delicious flour!
Buttermilk Pancakes with Coconut Flour
1 cup white whole wheat flour
1/3 cup coconut flour
1 Tablespoon baking powder
1 Tablespoon sugar
2 Tablespoons oil
1 1/2 cups low fat buttermilk
Few splash of regular milk (~1/4 cup)
1. Mix dry ingredients in a medium bowl.
2. Add oil, eggs and buttermilk blending with a whisk until just blended. Add a few splashes of regular milk to thin it out (batter will still be thicker than normal even after adding extra milk).
3. Pour pancake batter onto a hot griddle sprayed with cooking spray. Cook until bubbles have formed and underside is nicely browned. flip and brown other side.
COOK’S NOTES: The batter will be thicker than regular pancake batter but that is ok, they will cook up perfect and fluffy. To make gluten free: substitute rice flour for the wheat flour, add 2 Tablespoons potato starch (this was original recipe from the package)
Recipe adapted from Bob’s Red Mill
After taking a couple weeks off of posting my meal planning, I am giving it another go. (Is this helpful to anyone? Should I stop?)
Greek-seasoned Salmon on the Grill, Fresh Pasta with Pesto, Broccoli Slaw
Something already prepared from Trader Joe’s (probably salad and some sort of dip)
Cilantro-Jalapeno Hummus Quesadillas and Slaw
Eating dinner at the Farmer’s Market
Coconut Chicken Tenders, Zucchini Fries
Now click here or scroll down to the previous post to enter the GIVEAWAY! But before you go, what are you meal planning this week?!