Whisk together butter, cream, Splenda, salt, and eggs.
In another bowl, combine coconut flour and baking powder.
Mix dry ingredients into the wet ingredients.
Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
Spoon batter onto skillet to make pancakes about 3 inches in diameter.
Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
Heat coconut oil on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Mix coconut flour, salt, baking powder, and baking
Combine butter, cream, eggs, and vanilla extract in a bowl.
Combine coconut flour, stevia, baking powder, and salt in a second bowl. Add dry mixture to the cream mixture and mix to combine.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
First add half of the coconut flour and all the other ingredients to a bowl Whisk thoroughly and slowly add the rest of the coconut flour. This is important to retain the right consistency for the pancakes.
Heat your pan to a medium heat.
Pour in enough of the mixed batter for one pancake. When making coconut flour pancakes it's best to make each pancake small. They should need 2-3 minutes on each side.
Suggestion: Serve your pancakes topped with some organic butter.
n the surface, and the pancakes hold together. Gently turn the
br>Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed meal, vanilla extract
Combine coconut flour and protein powder in a
Combine cassava flour, protein powder, coconut flour, and arrowroot flour; mix well.
Combine banana, coconut milk, orange juice, and water in a blender; blend until smooth. Pour over flour mixture; add maple syrup and mix well. Add apple cider vinegar and baking soda; mix until batter is well combined.
Preheat a waffle iron according to manufacturer's instructions. Pour in 1/2 the batter; cook until golden brown and the iron stops steaming, about 5 minutes. Top each waffle with papaya, figs, shredded coconut, and shaved chocolate.
COCONUT FLOUR PIE CRUST:
Preheat oven
Whisk egg whites, water, coconut flour, and baking powder together in a large mixing bowl until smooth.
Melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat, swirling pan to coat surface to the edges.
Pour about 3 tablespoons batter into the hot skillet, tilting pan to spread batter around.
Cook until bottom side is golden brown, 2 to 3 minutes; flip and continue cooking until other side is also browned, 2 to 3 minutes more. Repeat with remaining coconut oil and batter.
br>Stir cocoa powder and coconut oil together in a saucepan
large bowl, sift together coconut flour, baking soda and sea salt
Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.
1. In a bowl combine sifted coconut flour, baking soda, sea salt, and cinnamon. Preheat oven to 375 degrees.
2. In a second bowl combine eggs, melted coconut oil, coconut milk, and coconut sugar.
3. Mix the dry ingredients into the wet thoroughly.
4. Add the raisins and mix.
5. Use an ice cream scoop to scoop out the mix and deposit it into a greased muffin pan. You should get 6 to 8 muffins out of this batch.
6. Bake at 375 degrees for 18-20 minutes.
7. Cool and serve. Can be frozen and thawed to save batches for later.
small bowl, stir the coconut flour, baking soda, xanthan gum, and
about 5 minutes.
Mix coconut flour, walnuts, cocoa powder, baking powder
ixing bowl, whisk together the coconut flour, salt, and baking soda.
medium bowl.
Sift coconut flour and salt into the egg