Cooking at Home: Coconut Flour Pancakes
Many people are learning about the glycemic index diet, and how a food’s glycemic load impacts your nutrition. A high glycemic load, and high glycemic index-rated foods, spike your blood sugar and should be avoided. Benefits of breaking the cycle of rapid insulin bursts in your bloodstream include weight loss, increased energy levels and reduced hunger. You can still eat the foods you enjoy while enjoying the benefits of a low glycemic diet.
These light and fluffy pancakes, made with coconut flour, oil and milk—which help reduce carbs and unnecessary gluten—taste just as delicious as ones made with wheat. Try them, and let us know what you think at SusquehannaLife@gmail.com.
Coconut Flour Pancakes
By Rebecca Maclary
- 1/4 cup coconut flour
- 1/8 t baking soda
- Pinch of salt
- 1/3 to 1/4 cup coconut milk
- 2 T organic, cold-pressed coconut oil
- 3 eggs
- 1 to 2 T honey
- 1/2 Tsp pure vanilla extract
- Maple syrup to taste
- Grass-fed butter for cooking
- Fresh fruit, optional
- Thoroughly mix eggs, coconut oil and honey together.
- Add the coconut milk and vanilla extract.
- Then add coconut flour, baking soda and salt. Mix just enough to combine ingredients.
- Melt a dab of butter in your skillet and, using a measuring cup, add a little batter to the pan. Figure out how many pancakes you’d like to make beforehand and use an appropriately sized cup or ladle.
- You aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping. For best results, serve pancakes with pure maple syrup and fresh fruit, if you like, immediately.