Coconut Flour Flat Bread
In my exploration for new paleo recipes, I found this coconut flour flat bread that only has 4 ingredients and I love foods with the least amount of ingredients so why not give it a go. The original recipe looks much prettier than mine but the recipe was really easy and it turned out delicious.
The only ingredient that was paleo questionable was the dash of baking powder. I looked online here and they explain that because the amount is so minimal it’s pretty much harmless and negligible. It all depends on if you are comfortable using a dash. If you won’t lose sleep over it, you’ll be happy with the result.
This recipe makes 1 big flat bread or 2 small ones. The smaller ones will be easier to flip and since I am not a master flipper which you see in the photo below. I’ll be making them smaller next time and there will definitely be a next time. I’ll most likely double the recipe next time so I can share them with the hubby.
I hesitate to call these just “flat bread” because they are so light and fluffy and almost sweet. I would call them Coconut Flour Sweet Almost Pancakes Flat Bread. But that doesn’t really roll of the tongue 🙂 So for the sake of simplicity, I’ll call it Coconut Flour Flat Bread.
Update: The hubby asked me to make him Coconut Flour Pancakes and I made this exact recipe, gave him the batter and he made pancakes with it on the griddle. He loved them and said they were very filling. WIFE TESTED – HUBBY APPROVED 🙂
Nutritionally, this recipe has 8 grams of protein (for one big flat bread/pancake), that’s incredible. Combined with the 2.5 grams of fiber. Which makes for a great gluten free, paleo breakfast or snack.
- 1 tablespoon coconut flour
- 1/16th teaspoon of baking powder (this is really just a pinch, it's not a lot at all)
- 2 egg whites (at room temperature just because they mix better this way)
- 2 tablespoons coconut milk
- In a medium bowl whisk all ingredients until consistency is smooth, no lumps or bumps.
- Heat a frying pan with a pat of melted butter or coconut oil.
- Pour in batter and tilt pan to spread mixture around like you would for an omelet.
- When the edges start to brown, carefully check to see that the underside is also browned enough and stable enough to flip.
- Once brown enough and stable enough, flip and heat the other side until browned.
I ate mine with just a drizzle of organic honey and it was perfect. There are so many variations you can do with these though.
- Spread a little ricotta (more protein) mixed with some vanilla extract and toss a few blueberries (more fiber) on top.
- A little pat of butter and some organic maple syrup.
- Sprinkle with a little cinnamon/sugar.
- Add a 1/4 tsp of vanilla, almond or maple extract for more flavor
These are REALLY good. Paleo and gluten free can be delicious and these are!