Coconut Flour Flatbread. It doesn't taste like coco

Name: Coconut Flour Flatbread. It doesn't taste like coconut.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 If you don't care for the taste of the egg, you can use flaxseed or any other egg replacement. The key is to add enough moisture to the flour, as coconut flour is dry.; 1 tbsp Coconut flour; 2 tbsp whole milk, heavy cream.; 1 Egg; 1 dash baking powder, about an 1/8 of tsp.; 1 hard edged rubber spatula for blending, mixing, and scoping batter.; 1 dash approximately 1/8 tsp baking soda; 1 tbsp grated parmesan cheese; 2 tbsp Butter; 1/2 tsp garlic powder; 1 dash Salt; 1 Any other type of seasonings that sound good to you.

Servings: persons

1 If you don't care for the taste of the egg, you can use flaxseed or any other egg replacement. The key is to add enough moisture to the flour, as coconut flour is dry.
1 tbsp Coconut flour
2 tbsp whole milk, heavy cream.
1 Egg
1 dash baking powder, about an 1/8 of tsp.
1 hard edged rubber spatula for blending, mixing, and scoping batter.
1 dash approximately 1/8 tsp baking soda
1 tbsp grated parmesan cheese
2 tbsp Butter
1/2 tsp garlic powder
1 dash Salt
1 Any other type of seasonings that sound good to you.

1
Crack egg, and break up yolk, before adding flour
2
Add milk
3
Blend until batter is no longer lumpy.
4
Mix in baking soda & powder.
5
Add seasoning & parmesan cheese.
6
Place butter in frying pan, heat on medium until melted.
7
Pour batter into heated frying pan, be sure to gently jostle pan, so batter evenly spreads to the size of an extra large pancake, but still remains easy enough to flip.
8
Cook like a thinner pancake, checking after a few minutes to flip.
9
Should be golden brown like photo before flipping.
10
Remove from heat, and use as desired.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 If you don't care for the taste of the egg, you can use flaxseed or any other egg replacement. The key is to add enough moisture to the flour, as coconut flour is dry., 1 tbsp Coconut flour, 2 tbsp whole milk, heavy cream., 1 Egg, and more.

Yes, Coconut Flour Flatbread. It doesn't taste like coconut. falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Flour Flatbread. It doesn't taste like coconut.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions