Kuchnia

Naleśniki bezglutenowe z mąki kokosowej


4 eggs, room temperature

1 cup half & half or coconut milk (full fat)

2 teaspoons vanilla extract

1 tablespoon honey

1/2 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

coconut oil or butter, for frying (optional if using non-stick pan or griddle)

In a small bowl, beat eggs vigorously until frothy, about 2 minutes. (There’s your exercise.) Mix in milk, vanilla, and honey.

In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).

Stir the wet mixture into the dry; mix WELL. There is no need to worry about over-beating with coconut flour. Allow to sit for at least 5 minutes. Batter should be really thick, like brownie batter.