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.