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
2 eggs
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
Serve
If you have any recipes using coconut flour that are worth making send
it over!
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2 explorers in an expanding universe:
Beck, if you can eat other gluten-free flours, I recommend buying Pamela's Baking and Pancake Mix. It is delicious! Better than any "glutened" pancake I have eaten.
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