flours are created equally. But my failure is your success.
I used coconut flour, which is gluten-free. It absorbs liquid quite
egregiously. I added a 1/3 cup! I had thick paste. I thinned it out
with water and liquid egg white. After many instances of watering it
down and cooking I made the "big pancake". Looks good but is a bit
eggy. I'll add 100 percent maple syrup and I'm sure it will be fine.
I'm eating it regardless- coconut flour is expensive and hard to
find! Here's my new coconut flour pancake recipe
1/4 c milk or cream
1/2 tsp vanilla
1/2 tsp baking powder
2 tbl coconut flour (yes not much)
Mix wet ingredients into dry
Cook in skillet on med heat
If you have any recipes using coconut flour that are worth making send