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Another pancake recipe?
Yes, please! Can there ever be enough?
Ricotta pancakes are reminiscent of Russian farmers cheese syrniki, a beloved staple of kids and adults alike.
Coconut flour adds a nice twist. It’s perfect for those who avoid gluten, watch their carbs, or just want to try something different.
Why Coconut Flour?
Coconut flour is naturally low in digestible carbohydrates and contains no gluten.
It has fewer carbohydrates than soy or nut flours, but is high in fiber and a good source of protein.
Coconut flour is 4 times higher in fiber than oat bran, 2 times higher in fiber than wheat bran, and 3 times higher in fiber than ground flaxseed!
Coconut Flour vs. Gluten-Free Alternatives
Wheat alternatives are commonly based on flours made from rice, soy and potatoes. Even though these products do not contain gluten, most substitutes for wheat are still high in carbohydrates.
Unfortunately, the taste and texture of products made with wheat alternatives are not nearly as appetizing as the products they replace. In addition, these products are often loaded with flavor enhancers and sweeteners to help make them more palatable. Normally, products made with wheat alternatives are “enjoyed” only by those who are forced to do without wheat and have no choice.
About WFN’s Coconut Flour
Wilderness Family Naturals’ Coconut Flour is produced similarly to other brands of coconut flour with a few exceptions: The organic coconuts are dried at low temperatures and when the dried coconut is pressed it is pressed slowly and carefully so no heat is generated and no “toasting” of the flakes occurs. You will notice that this organic coconut flour is white rather thanbeige or light tan.
Because of this gentle process, which generates little or no heat, there is slightly more oil in the coconut flour and more flavor. We find this preferable when making baked goods and gluten-free mixes.
If you’re new to baking with coconut flour, these pancakes made with coconut flour are an ideal place to begin!