13 March 2011

Pancakes and dinner biscuits




1/3 cup coconut flour = 56g = 2oz
1/4 tsp salt = 1g
1/4 tsp baking powder* = 1g
1/4 cup coconut oil (melt if solid) = 56g = 2oz
1/4 cup maple syrup* = 125g = 4.4oz
4 large eggs (233 g or 8.2 oz without shells)

Mix the flour, salt and baking powder thoroughly in a small bowl
Whisk eggs, oil, and syrup together in a medium sized bowl
Add the dry ingredients to the wet and whisk thoroughly.

We use a small 1/4 cup ladle in a medium-hot well-oiled skillet to make 8 pancakes. Your regular pancake instincts will tell you when to flip them. (Basically, when the top side has ceased to look runny -it is still shiny though- they are ready to flip... the air bubbles may or may-not make it through.... haven’t worked out why yet.

They are not quite as durable as their wheat-based cousins, but they are good eating. *We use half the syrup (2 tablespoons) because that’s plenty sweet enough for our palates. We can and do swap syrup for honey on occasions.

I’ve included weights because I always work better with weights.




Coconut Pancakes

Paleo Dinner Bread

(pictured above)
Preheat oven to 405°F (210°C)

1/3 cup coconut flour = 56g = 2oz
1/4 tsp salt = 1g
1/4 tsp baking powder* = 1g
1/4 cup coconut oil (melt if solid) = 56g = 2oz
2 tbsp Honey = 63g = 2.2oz
4 large eggs (233 g or 8.2 oz without shells)
1 cup almond flour = 113g = 4oz

Mix the coconut flour, salt and baking powder thoroughly in a small bowl
Whisk eggs, oil, and syrup together in a medium sized bowl
Add the coconut flour mix to the wet ingredients and whisk thoroughly. Place (dry) stoneware cookie sheet(s) in the oven 5 minutes before your batter is done.
Add 1 cup almond flour to the batter (keep adding ‘till batter is fairly firm)
Remove the cookie sheet from the oven and oil it.
Dollop batter onto hot, oiled cookie sheet (about 6 per sheet)
Bake for about 10 minutes (until the edges turn dark brown and the top is dry).
You’ll need a spatula to lift these from the sheet. Serve hot.



*baking powder
1/2 tsp cream of tartar
1/4 tsp baking soda
1/4 tsp arrowroot flour

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