Thursday, April 30, 2009


I've been playing around with a variety of flour substitutes, trying to find something that will work pretty much as well as regular flour, without having any unpleasant or otherwise undesirable tastes to it. I think I've come up with a pretty good mix, as illustrated by this pancake recipe:

1 c. carbalose flour
1/4 c. flax seed meal
1/4 c. coconut flour
1 T. baking powder
1/2 t. salt
4 eggs
1 t. sugar-free vanilla
1 t. fiber fit (or other liquid sweetener equal to 2 T. sugar)
2 c. Hood's Calorie Countdown milk (or, 1/2 c. heavy cream plus 1 1/2 c. water)

Mix all together -- thoroughly, as the coconut flour likes to "lump up" - and let sit for a couple of minutes before placing on the griddle. It may thicken up, so add small amounts of water, as needed, to thin it out to pancake batter consistency.

The entire recipe has approximately 33 net carbs.

1 comment:

Duke Of URL said...

Tip on the coconut flour: I find sifting it right before adding makes those nasty lumps go away.

Which is good, because a lump of coconut flour in your pancakes can really throw off taste and texture -- that stuff is STRONG.