So let’s go ahead and put it in the bowl and start here, so what I’ll add first is of course all the wet ingredients, so let’s put the heavy cream there and then I’ll add coconut butter and you may have to heat this a bit because the nut butter India will start to harden and want to make sure it is still very liquid because you put all this together so that the pancakes are flowing well.
Let’s put the eggs here and I’ll go ahead and add Stevia at this point and Stevia is about 10 drops or so or a drop for each full and you can use RRIF in all the other things that I like to use Whole Foods 365 stevia extract It will put half a teaspoon of bread powder and then we will put halfA teaspoon of vanilla maybe a little more if some got the S Well I love the vanilla and we’ll start mixing it up now.
You can use the hand mixer as much as I want back and forth depending on the mood type I feel at but we mix all of this with just a regular flutter today getting this up once all this blended this when I already add in the coconut flour.
I do not want to add it too early because if you add coconut flour too early, it starts to heat very quickly because the coconut flour is very absorbent, it is a very dry flour that tends to absorb fluids and incidentally I used to use this recipe in heavy cream, If you want to use coconut milk you can do it too.
I’ve done it in two ways. I find that coconut milk is a little thinner so the pancakes are a bit fluffy and I want them to be a bit soft. That’s why I use heavy creams but that’s not much more than half a cup.
By the way, I’ll put all the ingredients below in the description, so make sure you’re looking for them there, so I’ll go ahead and add the coconut flour and then you’ve failed to find that the coconut flour will start to thicken as I said.
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