Some friends of ours recently went gluten-free and told us about all sorts of interesting recipes. They made us a delicious cake-thing that can only be describe as chocolate-cherry-coconut-tastiness, which used coconut flour as the base. I’ve used coconut flour once or twice but it’s very different from regular flour. Besides being gluten-free and much lower in carbs, coconut flour requires a LOT of eggs when used in baking, so if you’re new to coconut flour I recommend finding some basic recipes before experimenting. I don’t even understand how these pancakes turned out so well, considering the basic ingredients are just eggs, cottage cheese, coconut flour and protein powder. But these were delicious and I will be making them again!
6 eggs (I used 4 whole eggs + 4 egg whites)
1 cup low-fat cottage cheese
1 1/2 teaspoons baking powder
1/3 cup coconut flour
1 teaspoon vanilla
1/4 cup vanilla whey protein powder*
1 banana, cut int 1/4″ thick slices
*Note: If you wish to omit the protein powder, replace it with 1/4 cup almond meal or 1/4 cup almonds.
1. Place all ingredients in a blender except for the banana. Blend until smooth, then let stand for 5 minutes until the mixture thickens.
2. Spray a hot pan with cooking spray and pour in about 1/3 cup batter (for large pancakes). Place the sliced bananas into the pancake and cook for 2-3 minutes on each side, until the bottom is nicely browned like the picture below.
3. Cover with peanut butter and syrup!