Mary, I have just posted the pancake recipe in the cooking forum.

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Henry

I use coconut flour in some of my "cakey" recipes. I have found that it does need to be sifted in order to remove larger chunks that haven't been ground up too finely. It does impart a bit of a coconut flavor, so if you don't like the flavor I would omit it. I, however, do like coconut, so I use it freely. I use Atkins Bake Mix (which is no longer available anymore I believe). It is largely wheat gluten. I also add the coconut flour, a bit of soy flour and flaxmeal to create a dry base. I sometime also grind old fashioned oats to the mix. I use about a quarter cup of each dry ingredient, store it in an airtight container in the frig. Then when I go to use it, I measure out about a 1/4 cup of dry to 3 oz. of cream cheese and an egg, 1 tsp. baking powder and 2 TBS. of sucralose. If you let it sit awhile, it gets very puffy and makes great pancakes.

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Dear Barb, many thanks for your informative post. I copied it and put it in my coconut book. I am gradually learning how to cook this way. I just got a copy of "The low-carb comfort food cookbook" by Mary and Michael Ead that has many interesting recipes. Bread, especially. It uses Splenda but I can easily substitute stevia. Thanks, Bronwyn

Bronwyn, I'm always happy to help out a fellow LCer. Anytime I can help make the journey easier gives me a feeling of satisfaction. I hope you enjoy using coconut flour. I order mine online from netrition. A little goes a long way. Hmmmmmmmm, maybe "cake" is in order for b-fast this morning with chocolate cream cheese frosting. YUM!!!!!

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