Fluffy Coconut Flour Pancakes

You can also add cinnamon or fruit as desired. Just keep the pancakes small
and watch them so they don't burn.

4 eggs, room temperature
1 cup coconut milk
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia [will be dry with stevia]
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt [comments say reduce]
coconut oil for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until 
frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.

In a medium-sized bowl combine coconut flour, baking soda, and sea salt and
whisk together. Stir wet mixture into dry until coconut flour is 
incorporated.

Grease pan with butter or coconut oil. Ladle a few tablespoons of batter 
into pan for each pancake. Spread out slightly with the back of a spoon. 
The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a
few minutes on each side, until the tops dry out slightly and the bottoms 
start to brown. Flip and cook an additional 2-3 minutes.

Serve hot with coconut oil, honey, syrup, or fruit.

Comments:
- Add chopped nuts.
- Substituted baking powder for the baking soda (aluminum free).
- I used 1/2 tsp of baking soda and 1/2 tsp baking powder. 
- I used Baking Powder as well but you need 3 teaspoons not 1 and you can 
  also reduce the salt when you use Baking Powder.
- The key for those who are struggling with thin pancakes, is to let it sit
  for 5 min. Coconut flour has to absorb the liquid and does so slowly.

Adapted from: Nourishing Days
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Paleo Pal Pancakes

2 ripe bananas
1/3 cup coconut flour
6 eggs
1/4 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon cinnamon

1) In a medium-sized mixing bowl smash the bananas until smooth. *Kid Job: 
Mash those bananas!

2) Add the remaining ingredients and whisk together until well blended. 
*Kid Job: Help to pour in the coconut milk, sprinkle in the cinnamon, 
measure the vanilla, crack the eggs (with an adult helper), and whisk!

3) Grease a large skillet or griddle with coconut oil and heat over medium 
heat. Scoop about 1/4 cup of the mix per pancake onto the hot griddle or 
skillet and cook for 1-2 minutes on each side.

Makes 11 pancakes. From: Paleo Pals: Jimmy and the Carrot Rocket Ship by Sarah Fragoso Reprinted with permission from Victory Belt Publishing

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Vanilla Coconut Waffles

4 eggs
2 tablespoons vanilla extract
1/2 cup full fat coconut milk
2/3 cup organic apple sauce
2 egg whites
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
Dash of fresh ground nutmeg 

Mix all the wet ingredients, except the egg whites. Beat the whites to 
foamy peaks with a pinch of salt. Mix all the dry ingredients.

Slowly fold in the dry ingredients to the wet ingredients. Then continue to
fold the mixture with the egg whites trying to preserve as much volume as 
possible. Cook as directed on waffle maker.

Servings: 8 waffles depending on waffle maker.

Recipe submitted by Kyle, Kent, WA

Egg yolks can be used to make aioli. Recipes are with Mayonnaise.
Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one 
egg yolk in each ice cube cavity of a tray. After frozen put in bag.

From: Tropical Traditions: Free Coconut Recipes
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Coconut Flour Waffle

1 whole egg
2 egg whites
1 tablespoon coconut milk
1 teaspoon melted coconut oil
1 1/2 tablespoon coconut flour
1/2 tablespoon honey
1/4 teaspoon baking soda
Pinch of salt 

Bring all ingredients to room temperature. Whisk the egg, egg whites, 
coconut milk and coconut oil together in a medium bowl.

Sift the coconut flour, sugar, baking soda and salt into the egg mixture. 
Whisk well to combine into a smooth batter.

Pour batter into a pre-heated and pre-greased waffle iron and spread 
slightly. Press the waffle iron down and cook for at least 5 minutes.

Let waffle cool before carefully removing from the waffle iron. Serve with 
maple syrup, honey and cinnamon. Servings: 1 Large Belgium Waffle.

Recipe submitted by Brandon, Houston, TX

Egg yolks can be used to make aioli. Recipes are with Mayonnaise.
Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one 
egg yolk in each ice cube cavity of a tray. After frozen put in bag.

Adapted from: Tropical Traditions: Free Coconut Recipes
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Zucchini Pancakes

1 medium stalk zucchini, ends removed and coarsely grated
2 eggs
2-3 tablespoons coconut oil
1 teaspoon red onion, chopped
freshly ground black pepper
2-3 fresh basil leaves, minced
1 teaspoon coconut flour
salt, to taste 

Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper and basil to the zucchini. If the batter looks too 
liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, 
immediately mashing it down with a fork to spread the batter and form thin 
pancakes that can crisp easily. Repeat till pan is full. It's OK if the 
pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip 
them over and cook on the second side. If they have stuck together, cut 
them in the skillet and flip them individually. When golden brown on the 
second side, remove pancakes. Drain on paper towels.

Recipe submitted by Simi, Los Angeles, CA

Comment by Stacie: Loved this! Added chopped green peppers and just a few 
dashes chili powder.

Adapted from: Tropical Traditions: Free Coconut Recipes
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Paleo Pumpkin Pancakes

2 eggs
1/2 cup canned pumpkin
1/2 cup almond butter
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 tsp nutmeg
1 tablespoon honey

Mix everything together at once.

Heat the pan as you would for regular pancakes- use coconut oil to grease 
the pan.

Cook until the edges stiffen up- these won't bubble as regular pancakes do. 
Flip once and serve with maple syrup.

Serving Size: Makes 2 large pancakes. Number of Servings: 2

Submitted by TELISA123 to SparkPeople.com
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Shredded-Sweet-Potato Pancakes (4 suggestions)

1. I make shredded-sweet-potato pancakes either for brunch or for a
drifting-toward-dessert course. They generally include some kind of chiles
(either powdered or fresh) and onions, and I like to serve them with a
lime-honey yogurt. There's no recipe; I just shred the sweet potatoes, mix
with chopped onions (or shallots) and either chopped chiles or powdered
chiles (I've used guero chiles, serrano chiles, powdered California chiles,
and cayenne. All are good, but different.) Form into pancakes and cook in a
skillet over medium heat until crisp outside and tender inside.

2. Cut some ham and onions into shreds and toss with some of the shredded
sweet potatoes and either curry powder or garam masala. Cook in oil,
preferably over medium-low heat in a cast-iron pan, until browned on the
bottom. Flip and continue cooking until browned on the other side.

3. Toss with chopped shallots and powdered California chiles. Form into
pancakes and cook over medium-high heat until browned on both sides. 
Squeeze lime juice over.

4. Mix shredded sweet potatoes with chopped raw shrimp, egg whites, ground
coriander, ground allspice, salt, and black pepper. Form into disks and fry
until crisp.

Adapted from: Bob Terwilliger in rec.food.cooking - 8 May 2010 / 8 Oct 2011
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Faux Potato Pancakes

3 green plantains
1 shallot
2 large eggs
1 portabello mushroom (optional)
Coconut milk
Spices (to taste):
  Curry Powder
  Paprika
  Mustard Powder
  Salt
  Pepper

Peel the plantains and cut them into 1-2" chunks. Peel the skin off the
shallot and chop it into 4-6 pieces. Put them in the food processor. Break
the eggs and add them to the food processor. Start on low.

While the food processor is running, slowly add coconut milk and the
spices. If any of the material starts collecting in the bottom of the food
processor, stop the processor and use a rubber spatula to mix it up a
little.

When the contents are the right consistency to make the pancakes, put into
a bowl. Pre-heat a large non-stick skillet and use a small ladle or large
spoon to add the batter to the skillet. When you serve the pancakes, serve
the chilled Avocado "Sour Cream" on the side, so people can add it as they 
wish. This will make a filling breakfast for 3 people.

By Larry Tagrin. Posted to the PaleoFood List on 24-May-2012.
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Almond Flour Homemade Tortillas

1 Tbsp finely ground flax seeds
3 Tbsp boiling water
3 cups almond flour
1 tsp sea salt
1 free-range egg, lightly beaten
2 tsp honey (it really needs the little bit of honey to bind)

In a small bowl, let flax sit in boiling water for about 5 minutes.

In a separate medium bowl, mix together the almond flour and sea salt with
a fork. Add the egg, flax mixture and honey, one at a time, to the almond
flour. Stir until it forms a firm dough that isn't too sticky to handle. If
it is too sticky, add more almond flour until you can easily roll it into a
ball.

Cut the ball in into quarters. Cut each of the 4 pieces in half making 8
pieces total.

(I lack a tortilla press. If you're in the same boat, follow these steps..)
Place a strip of all natural waxed paper on your counter. One at a time,
take a piece of dough and roll it into a ball with your hands. Place the
piece of dough in the center of the waxed paper. Place another strip of
waxed paper over the dough ball. Use a rolling pin to roll out the dough
until it is as thin as you can get it without it falling apart.

(Don't go for perfect! These are not going to be completely round tortillas
like you find in the store. Each one of these tortillas will be unique
because, hey, they're natural! They will have jagged edges and some little
holes here and there, but that's okay! Be proud that you made them from
scratch without the nasty preservatives. :)

Oil a cast iron skillet with coconut oil and heat skillet to Medium heat.
Be sure to give the pan plenty of time to heat before adding your first
tortilla, a good 8 minutes is sometimes needed for the best cast iron pans.
As you get into making tortilla #2-3, you may find they are browning more
quickly. Go ahead and lower the temperature to Medium-Low to prevent
burning.

Remove the waxed paper from the tortilla. Just like moving pie crust,
gently put your non-dominant hand underneath the waxed paper under the
tortilla. Flip the tortilla onto your dominant hand while you peel away the
waxed paper. Then gently place it into the skillet. If there are folds, try
to even them out, or just mush them down with a spatula. Cook for about
1 minute on each side, or until golden brown. The edges will brown and the
middle will start to bubble.

Flip and cook on the other side for another minute or less. Cook each
tortilla one at a time. Add more coconut oil as the skillet becomes dry. As
the tortillas cook, stack them up on a plate and cover until you're ready
to use them, to keep them warm. You can make ahead and freeze the tortillas
once cooled or just keep them in the fridge in a glass container for a few
days.

From: Healing Cuisine by Elise
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Chestnut Flour Crepes (Necci)

1 cup chestnut flour, sifted
2 extra-large eggs
1 1/4 cups coconut milk
2 tablespoons extra-virgin olive oil

Place flour in a large bowl. Beat in eggs, one at a time. Add half of the 
coconut milk and whisk until smooth. Add remaining coconut milk and whisk 
until smooth; let batter stand 15 minutes.

Heat a 6-to-8-inch cast-iron skillet or crepe pan over medium heat; brush 
pan with enough olive oil to coat. Add 2 tablespoons batter to pan and tilt
until evenly coated. Cook until crepe becomes firm on the bottom and begins
curling at the edges, about 1 minute. Turn and cook until opposite side is 
cooked through. Repeat process with remaining batter, stacking crepes on 
top of one another as you cook.

Adapted from: The Martha Stewart Show, January 2010
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Coconut Flour Berry Crepes

2 eggs
2 tablespoons coconut oil, melted
1/4 teaspoon vanilla extract (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup coconut milk
1-1/2 cups blueberries (or other berries)

In a medium bowl with a wire whisk, beat together the eggs, oil, vanilla, 
and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in coconut
milk.

Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of 
coconut oil in the pan. Pour 1/8 cup of batter in the skillet and swirl 
around in pan until a thin layer of batter covers the bottom. The crepe 
should be about 6-inches in diameter.

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. 
Flip the crepe and cook the other side for 1-2 minutes more, or until done.

Fill the crepes with the berries, and if you wish a light dusting of 
coconut flour.

Makes about 6 crepes.

Adapted from: Tropical Traditions: Free Coconut Recipes
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Coconut Flour Tortillas

1 tablespoon coconut flour
1/16 teaspoon baking powder
2 egg whites (or, 3 tablespoons egg whites)
2 tablespoons water or coconut milk
coconut oil

Mix the coconut flour and baking powder with the water (or milk) and egg 
whites. Whisk or blend until all lumps disappear (I usually mix, then wait 
a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil (grease well).
Pour batter in center of pan. Tilt the pan around to spread the batter into
a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side 
of the tortilla, or carefully circle spatula around the bottom of tortilla 
until safe to flip. Once safe, flip the tortilla and cook for about 30 
seconds on the other side.

Fill with berries, enchilada filling - anything you like!

These are thin and delicate. Use them for enchiladas, sandwich wraps, or 
anything you can think of!

Recipe submitted by Brandon, Dallas TX

Egg yolks can be used to make aioli. Recipes are with Mayonnaise.
Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one 
egg yolk in each ice cube cavity of a tray. After frozen put in bag.

From: Tropical Traditions: Free Coconut Recipes
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