Have you visited the Foodie Blogroll? Created by Jenn of The Left Over Queen, it's a fun website chock full of food bloggers from all corners of the globe. Not only is it a place to meet other bloggers, but Jenn hosts fun giveaways as well with some amazing prizes.
I was privileged to win a Tropical Traditions Goodie Box which included a 32oz Gold Label Virgin Coconut Oil jar, a 16oz Coconut Cream Concentrate, an Organic Coconut Flour bag, and a 16oz jar of Organic Coconut Peanut Butter! I had been looking forward to trying some of Tropical Tradition's products, so this was a surprising way to get that chance - thank you!
I knew as soon as the aromatic package arrived that I wanted to make flapjacks.
I have spoken about the multitude of benefits coconut provides before, but you can learn much more on the Tropical Traditions website. They offer a plethora of organic, healthy foods and items, so be sure to check them out.
I've never used coconut flour before, but I was aware the flour is more delicate and crumbly than regular flour. It needs protein to hold it together, and it cannot equally be substituted in the place of regular flour. I tried several concoctions before finding the consistency I was looking for. Although my method my seem a bit unorthodox for flapjacks, the thickness that is required of the batter left me no other alternative - that is, I used my hands to shape the flapjacks. The batter is too thick to pour like regular flapjack or pancake mix. It also has a slightly coarser texture from the coconut flour. The coconut flavor is milder than expected, which is helpful in pairing it with a variety of toppings. I have been looking for an excuse to use more tart cherries, so I used them as a topping, along with chocolate chips.
I have an alternative method for making chocolate flapjacks. Instead of using chocolate chips or cocoa powder, I use chocolate milk. It's been my secret for years now, but I think it's time to let others in on it.
The flapjacks came out thick and tender. I even attempted to add some chocolate chips to the flapjacks, careful not to break them apart. I enjoyed my first coconut flour experience and hope others enjoy this recipe. Keep in mind coconut flour flapjacks are not an equal comparison to regular pancakes, so if you make this recipe expecting the common breakfast food, your taste buds may not know what hit them.
Chocolate Coconut Flour Flapjacks
2 tbsp butter
3 eggs, room temperature
1/2 tsp vanilla
1/4 cup heavy cream
1/3 cup chocolate milk
2 tbsp turbinado
1 cup coconut flour
1/2 tsp baking powder
Over medium heat in a small skillet, brown the butter. Mix the eggs through sugar in a large bowl. Slowly drizzle the browned butter into the liquid mixture while whisking, careful not to cook the eggs. Add the coconut flour and baking powder and stir well. The mixture will be very thick.
In a small skillet over medium-high heat, add 1/2 tsp coconut oil. Take a small handful of the flapjack mixture and shape into a flat disk.
Carefully put the flapjack into the skillet and cook for at least 3 min on each side. Use a spatula to flip and remove from the pan. Top with syrup, chocolate chips, and tart cherries.
~Yields 8 flapjacks.
~Original by Brie.
Tropical Traditions and Foodie Blogroll are in no way affiliated with Le Grand Fromage. I was not compensated for this post in any way, other than randomly winning a giveaway with the prizes as shown above. I was not asked to author an opinion, positive or negative, regarding Tropical Traditions or Foodie Blogroll.