The Coconut Flour eBook: Muffins, Pancakes & Mugcakes
From Regina Braun @ Leelalicious.com
As many of you have read in my previous posts, I LOVE coconut. So, when the opportunity arose for me to review the Coconut Flour eBook by my friend Regina Braun, who blogs at Leelalicious.com, you can imagine how excited I was!
Let me just start by telling you, Regina’s eBook has tons of mouth-watering recipes, all made from nutritious coconut flour, with beautiful photos and easy to follow instructions. It includes 25 recipes that are all gluten-free and Paleo, high in protein and full of fiber thanks to delicious coconut flour. Regina breaks her eBook into four sections: Muffins, Pancakes, Mug Cakes, and Frosting & Glaze. She uses real, whole foods ingredients like coconut oil, maple syrup, and cocoa powder to elevate her recipes into creative and yummy new dishes. This book is full of comfort foods with a healthy twist!
One of the things I love the most about the Coconut Flour eBook is the simplicity and variety it offers. Using just a few key ingredients, you’re able to produce 25 different and delicious recipes. This is such a cool aspect of the book because, for those of you who are new to coconut flour, and don’t want to buy a whole bag of something you’re worried about only using once, you don’t need to worry. It will be impossible for you to not make all these recipes! You’ll want to keep your pantry permanently stocked with these healthy ingredients.
Another great part about the Coconut Flour eBook is that Regina starts out with a general coconut flour baking mix that you can use as a base for your own creations. Since coconut flour can be very particular to bake with (a little bit goes a long way, and you can’t just sub it for other flours), this mix makes it easy to whip up one of your favorite old recipes using coconut flour instead.
Regina makes it easy to take on some new ingredients by breaking them down in her “Featured Ingredients” section at the beginning of the book. She explains why she chooses certain ingredients and makes some helpful brand recommendations for easy baking and for those dealing with allergies.
On to the food – all of these recipes are so delectable, it was hard to decide which one to write my post about! The recipe I’m going to share with you all is Regina’s Original Coconut Flour Pancakes. I chose this one to feature because you can easily put your own spin on it, add any of your favorite toppings or flavors and make it your own. I went with strawberries and bananas; these pancakes were super fluffy and delicious.
When making these, Regina suggests 1/8-1/4 cup coconut milk. I found I needed the larger amount to get the right consistency, for the pancake batter to be thin enough to plop on the pan and spread out into a disk shape. I also omitted the extra maple syrup in the mix, since I knew I’d be drizzling some on top. It doesn’t necessarily look like the pancake batter from your childhood, but don’t let it deter you, they will be perfect.
When I scooped the batter onto the oiled pan I used a spoon to spread the pancakes out a little bit and this worked great. They get such a beautiful golden brown crust on the outside, while they stay soft on the inside. Look at the way they rise!
I’ve made coconut flour pancakes before and wasn’t super impressed, but these I truly loved. They will for sure be a staple recipe for relaxed weekend morning breakfasts. Delicious, easy, and healthy! For a little more information about the health benefits of coconut, check out my Banana Nut Breakfast Cookies post.
Regina is hosting a really exciting giveaway right now, so you could actually win a free copy of her Coconut Flour eBook! The giveaway package also includes a Blendtec blender and coconut products from BetterBody Foods. Super sweet.
(The contest is now closed)
Coconut Flour Pancakes
Yield 6 pancakes
These amazing, grain-free pancakes are the perfect breakfast to kick off a happy weekend! Add whatever toppings you want and make them your own.
- 1/4 cup coconut flour
- 1/8 cup tapioca flour
- 1/2 tsp baking soda
- pinch of salt
- 2 eggs
- 2 Tbsp. melted coconut oil
- 1/8-1/4 cup coconut milk (1/8 cup is 2 Tbsp.)
- 1/2 Tbsp. maple syrup
- Heat a lightly greased pan or griddle to medium-low.
- In a small bowl, whisk together coconut flour, tapioca flour, baking soda, and salt until combined.
- In a medium bowl, mix together eggs, coconut oil, 2 Tbsp. coconut milk, and maple syrup. Add dry mix and whisk until fully combined.
- Let batter stand for 3-5 minutes. It should be quite thick. If, however, it seems dry and clumpy, add the remaining coconut milk (1 Tbsp. at a time) until a thick batter forms.
- Drop 2 Tbsp of batter per pancakes onto the preheated griddle or pan and spread out a little. Cook for about 3 minutes before flipping carefully. Cook the other side for 2 more minutes.
- Keep a close eye on the pancakes, as they burn easily.
- Serve hot with toppings of choice!