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Friday, September 9, 2022

Coconut flour pancakes

Waffles as toast, minus the wheat flour

This recipe was made using a waffle maker because it is non stick and does away with the frying pan that I hate to use.


It turns out pretty well, considering that there isn’t a speck of wheat flour to hold it together. The eggs are the binder and the waffle tastes gorgeously eggy to the last bite.


Adapted from here


Ingredients:

WET:

8 eggs

2 cups coconut milk (I use the trim Ayam brand suntan)

1 Tbsp coconut oil/butter


DRY:

4 Tbsp coconut sugar

1 Tbsp baking powder

½ tsp himalayan salt

1 cup coconut flour


Preheat a waffle maker.


Combine dry ingredients in a mixing bowl and wet ingredients in a bigger bowl.


Add the dry ingredients into the bowl with wet ingredients and stir. The flours does not look like much but thickens considerably when it gets stirred.


Using a measuring cup with spout, pour the batter onto the waffle iron.


Cook uncovered until waffle surface starts to dry/cook.


Cover the waffle iron. Cook until waffle browns.


Use a skewer and lift the waffle out of the waffle maker. I put them on racks so that the waffles continue to ‘dry out’


Eat it fresh or freeze it to lock in the freshness.




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