5 healthy reasons to try coconut flour

Products such as coconut water, coconut milk, and coconut oil seem to be everywhere lately, and chances are, you’ve tried them before.

But how about coconut flour?

If you’ve never tried coconut flour, you’re really missing out.  Coconut flour is a versatile alternative to traditional wheat flour, and it adds a light tropical flavor to baked goods and other dishes where you would typically use flour.  However, it isn’t just a tasty alternative to regular flour.  It is a much healthier option as well.  Here’s why:

1.  Gluten free

If you have a gluten intolerance or you’re simply watching your gluten intake, coconut flour is definitely for you.  Luckily, it is becoming very mainstream and can be found in most grocery stores near other gluten free flours.

2.  High in fiber

When you use coconut flour, you’ll take in 5 grams of fiber per tablespoon which aids digestion and prevents constipation.  Replacing white flour in a recipe, which only has 2 grams of fiber per tablespoon, is an easy way to get your recommended daily intake of fiber.

3.  Keeps blood sugar stable

When you add coconut flour to a recipe, it naturally lowers the rate at which blood sugar levels are raised (making it great for diabetics).

4.  Supports weight loss

Because the fiber in coconut flour is insoluble, it helps to make us feel full for a longer period of time which helps us to eat less.  

5.  High in protein

The protein found in coconut flour doesn’t contain all of the amino acids that our bodies need, but it still helps with cell growth and rejuvenation.

I personally use coconut flour to make pancakes in the morning.  They are so healthy and easy to make- not to mention delicious.

Coconut Flour Pancakes

(serves 1)

Ingredients:

3 egg whites

1 whole ripe banana, mashed

2 tablespoons of coconut flour

1/4 teaspoon of ground cinnamon

1 teaspoon coconut oil

Directions:

Stir all ingredients together thoroughly in a medium sized mixing bowl.

Heat the oil on medium in your skillet. Pour or ladle about half of the batter into the skillet and let it cook for approximately 3-5 minutes or under the batter starts to bubble.  Flip it over and cook the other side until it appears to be golden brown.

Repeat with the remaining batter.

You can top the pancakes with sliced banana, berries, walnuts, raw honey, maple syrup, or even butter.

Although my toddler likes to make sure that I eat these anywhere from room temperature to iced cold, they taste the best when they are still warm. Enjoy!