Coconut Flour Pancakes

Super delicious coconut flour dairy free pancakes 

Suitable for babies 7-8 months upwards providing they have no egg allergy.

I whipped up these super delicious coconut flour dairy free pancakes a while back and my boys loved them! The leftovers went into their school snack box the next day.

As much as I wanted to give them these for breakfast I just couldn’t do it as it took me took long to cook them, so we indulged them in the afternoon instead. Coconut flour is very delicate and it’s best to cook at very low temparature and in a non-stick frying pan. Also, if you plan to make a big batch then I highly recommend to use 2 large frying pan at the same time. It took me 1 hour to cook the whole batch in one large frying pan. I should really invest in a second large frying pan!

Coconut flour is growing in popularity as more people discover the health benefits. It is a great healthy alternative to other flours as it is gluten free.

Health Benefits of Coconut Flour

Coconut flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index. This makes coconut flour a favorite in paleo diet, gluten free eaters including those with celiac disease or sensitive to gluten, those with digestive problems, those who are allergic to nuts, with diabetes, and everyone who enjoys it.


Ingredients

  • 2 large free range eggs (room temperature makes a huge difference )
  • 1/2 cup of pure coconut milk (only coconut and water) + 2 tbsp water if the milk is too thick to thin it out
  • 1 tsp vanilla essence / powder
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • a small pinch of sea salt
  • cold pressed coconut oil (as required for frying)
  • 1 tbsp maple syrup for a sweeter taste (optional and avoid for babies under 12 months)

 

Method

  1. Dry bowlIn a small bowl, combine coconut flour and baking powder.
  2. Wet bowlAdd the rest of the ingredient in a large bowl and use a hand blender to give it a 3 seconds mix or whisk it by hand.
  3. Slowly sift the dry mixture into the wet mixture. Lightly mix it until well combined and let it sit for 5 minutes. The batter should be slightly thick, if too thick after 2 minutes then add 1 tbsp of coconut milk at a time then let it sit for an additional 3 minutes. Coconut flour is highly absorbent and needs to absorb the liquid before cooking.
  4. Heat a large non stick frying pan on medium heat and melt the coconut oil. Once the oil is melted bring the heat down to low. I had my one on the lowest heat. Pour 1 heap table spoon of batter onto the pan for one small toddler size pancake, repeat this step until you have filled up the pan.
  5. Serve with fresh fruits or berries or maple syrup. We like ours with sliced bananas.


Enjoy!
Kat xx

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Vegan Buckwheat Coconut Flour Waffles 

Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.

I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!

In this lunchbox we have:

  1. 2 vegan buckwheat coconut flour waffles
  2. cherry tomatoes
  3. cucumbers slices
  4. seedless grapes
  5. cashew nuts (in separately container with lid)
  6. pumkin seeds
  7. he usually gets 1 apple (uncut) separately

There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food! 
Ingredients

Dry

  • 1 cup buckwheat flour 
  • 2 tbsp coconut flour
  • 1 tsp baking soda

Wet

  • I large ripe banana (fork mashed)
  • 1 chia egg (1 tbsp chia  seed + 1/3 cup water,  mix and let it soak for 10 mins)
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 cup coconut milk
  • 3 tbsp avocado oil or oil of choice (I used avacodo)
  • 1 tsp vanilla essence / powder


Method

  1. Mix all dry ingredients in a large mixing bowl with a whisk.
  2. Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.  
  3. Spray or brush your waffle iron well with olive oil and pour  1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
  4. Suitable for freezing.

      Enjoy!

      Kat xx

      Coconut Oat Sweet Potato Waffles 

      Super delicious glutenfree Coconut Oat Sweet Potato Waffles. 

      Suitable for BLW babies from 7 months providing no egg allergy.

      There is so much goodness in these waffles and it’s the only way to get my kids to eat sweet potato. It was one of their favourite puree food when we did weaning but somehow their taste bud changed. 😦 

      Why are sweet potato so good for you?

      They are rich in beta carotid which is an antioxidant, a substance that is not only able to fight free radicals, substances that fight cancer.  The more intense the colour, it has more antioxidant.  Choose colourful sweet potato, especially the purple and red.

      These waffles are fluffy and not too sweet which we like as we could top them with fruits of our choice or with nut butter. Our chosen toppings were strawberries for Big Bro, banana and chia seeds for Lil Bro, almond butter and hemp seeds for me. You can’t go wrong with toppings,  the sky is your limit! 

      Ingredients 

      Dry 

      • 1 cup gluten free oat flour or flour of choice
      • 2 tbsps coconut flour
      • 1/2 tsp baking soda
      • 1/4 tsp salt (avoid for babies under 12 months old)
      • 1/2 tsp cinnamon
      • 1/2 tsp nutmeg

          Wet

          • 1 medium sweet potato (steamed or cooked and leave to cool down) 
          • 2 free range eggs
          • 1 tsp vanilla essence / powder
          • 2 tbsp maple syrup (avoid for babies under 12 months old)
          • 1/4 tsp pink salt
          • 1/2 cup oat milk or milk of choice
          • 1/4 cup melted coconut oil

          Method

          1. In a large bowl mix together all the dry ingredients. In a blender, blend sweet potato, eggs, vanilla, maple syrup, coconut oil, and oat milk.
          2. Add the wet ingredients to the dry and whisk until just combined.
          3. Cook in waffle iron machine.
          4. Suitable for freezing. 

            Enjoy! 

            Kat xx