A simple grain-free batter using coconut flour - a high fibre, low glycemic alternative to wheat flour. Transform this batter into muffins, pancakes or waffles to keep things exciting for you and your kids!
1/4 cup ground flaxseds
1 tsp Baking soda
1/2 cup Coconut milk or non-dairy beverage
2 tbsp Coconut oil (an additional 2 tbsp required for waffles)
6 large Eggs
2 tbsp Maple Syrup
1 tbsp pure vanilla extract
In a blender, combine all the ingredients together and process until smooth and creamy.
Preheat oven to 350F and line a 12-cup muffin tray with silicone baking liners . Fill each muffin cup ¾-full and bake for 18-25 minutes or until a toothpick comes out clean. Serve with a dollop of jam or sunflower seed butter.
Preheat a non-stick skillet over medium heat. Brush with coconut oil and then pour ¼ cup portions of batter into the pan, making sure to give enough room for each pancake to expand. Let the pancakes cook for about 3-4 minutes before flipping over, and then cook for another 3 minutes, or until golden. Serve with 100% Canadian maple syrup!
Preheat waffle maker. When preparing the coconut flour batter, add an additional 2 tablespoons of coconut oil to the original recipe. Pour ½ cup batter into waffle maker and cook for about 5-6 minutes until crisp and golden. Repeat with remaining batter.