REAL, FRUGAL, HEALTHY, and FUN!!!
I went to Sprout’s the other day. I was really hoping to find banana flour. No such luck. I ended up grabbing, coconut, almond, and tapioca flour. Coconut flour tends to frustrate the heck out of me. I consider it to be one of the most difficult flours to work with. It does better when mixed with another flour. It also requires extra moisture. There’s so much to think about, but I decided I would go for it anyway. Sometimes I like to walk on the wild side and do something a little crazy. In this case, I decided to bust out the coconut flour. I am so proud to say that it all worked out and these were delicious!
3/4 coconut flour
1/4 cup + 1 Tbsp tapioca flour
1-1/2 cups unsweetened applesauce
1/2 cup coconut milk (the kind you’d drink)
1/2 cup coconut oil
1/4 cup water
1 tsp baking soda
1 cup blueberries
Spray oil for the skillet
Directions: Mix all ingredients except the spray oil in a medium-size mixing bowl. I added them in the order listed, mixing as I went. Once everything is thoroughly mixed, heat your skillet to just below medium heat. I kept mine between a 3 and a 4. Spray your skillet lightly with oil and begin making pancakes. I don’t recommend making pan-sized pancakes. I would stick to pancakes that are about 3″-4″ in diameter. They will cook more evenly and flip much better. They don’t bubble quite like regular pancakes. Look for them to get slightly drier around the edges. They’ll rise slightly. Use your spatula to peek underneath before flipping. Once the pancake is golden brown on the bottom, go ahead and flip. I managed to make 12 pancakes with this recipe. I topped mine with coconut butter and maple syrup. Delicious!