Fluffy Coconut Flour Pancakes ⋆ Great Gluten Free Recipes For EveryOccasion
It’s very different than any other alternative gluten free flour, in behavior, taste, nutritional profile, you name it. Coconut flour is extraordinarily absorbent, but it doesn’t just need moisture. It needs structure. In short, it needs eggs! And since coconut flour absorbs so much moisture, a little goes a long, long way. That’s a good thing, since it’s not cheap. The results have been largely the same. And if you fall in love with coconut flour baking, try these Coconut Flour Cookies from Flippin’ Delicious.
If you’re thinking of substituting the fat (virgin coconut oil) and you can have butter, try that. Nonhydrogenated vegetable shortening, like Spectrum brand, should work as well. The main challenge in making a recipe like coconut flour pancakes is to use enough eggs to be successful, but balance the recipe to prevent the pancakes from tasting like, well, an omelet.
I love omelets, but only they should taste like that. I’ve tried the 2-ingredient banana pancakes (just bananas and eggs!) and the 2-ingredient cream cheese pancakes (just cream cheese and eggs!) and despite my best efforts and positive pancake thoughts, they each taste … like an omelet. I tried and tried to make this recipe with only coconut flour, and no starch. Not only could I not get much fluff for all my troubles, but I needed another egg to avoid a dry pancake that had to be eaten immediately after it came off the skillet.
Plus the whole business came dangerously close to tasting like omelet-y. Coconut flour does tend to clump. Making the batter in a blender or food processor makes a very big difference in a smooth batter that can be poured and then quickly spread into a round pancake. If you can have nuts, you should try my almond flour Paleo pancakes. They have a lovely, buttery flavor (of course, without any actual butter) because of the almond flour, and a bit of tapioca flour gives them great texture and helps hold them together beautifully.
These coconut flour pancakes do, indeed, taste smell faintly of coconut. Since that’s a pleasing flavor to most, it shouldn’t be an issue. If you are relatively neutral about the taste of coconut, even, you will most likely enjoy these pancakes. If you just can’t stand coconut, well then this isn’t the recipe for you. To be fair, though, you did click through and the word coconut was right there in the title.
Try my classic buttermilk gluten free pancakes. If you’re wondering about the nutrition in coconut flour, I was too so I looked it up and it’s very encouraging! Finally, did you ever wish you could watch ME make these pancakes, just once, so you could get the hang of it, Click on the ▶︎ play button below and you can watch my very hands make the batter, and cook the pancakes.
Leave one large handful of cheese for later, and mix the rest in. Now that your cheese sauce is complete, you can take your drained noodles and return them to your pot. Pour the cheese over the noodles and begin to mix them so that each noodle is entirely coated.
It's much easier to mix in the pot than in a baking pan. I used a wooden spoon, but I think a good rubber spatula would be ideal to make sure that all the cheese makes it into the pot, instead of being wasted. Once you transfer your mac and cheese into a buttered baking sheet, you're almost ready to bake. The only missing part of your mac and cheese is that glorious, golden, crunchy crust that makes amazing mac and cheeses.
You'll need to take the remaining butter you have, about a half stick, and melt it until it is bubbling and almost browned. Take a cup of panko breadcrumbs, which can be found in most Asian aisles at the grocery store, and throw them into the butter. Cook the panko until it browns and then spread it evenly over the top of the mac and cheese with the last handful of your remaining cheese. Bake the mac and cheese for twenty minutes at four hundred degrees Fahrenheit.
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