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

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.

No additional tips available.

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

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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.

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

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