I’ve been thinking about a Turkish equivalent for “pancake” for a long time because I really dislike using foreign words in Turkish. I decided to just translate it directly as “pan cake.” I’d love to hear your suggestions 🙂

Actually, I’ve posted this pan cake recipe many times on my Instagram account, but since it’s become a classic, I wanted to include it here too.

Before giving the recipe, I’d like to give a little information about coconut flour.

* I was on a low-carb diet for a while to lose some weight. That’s when I discovered this flour. Back then, it wasn’t available in Türkiye. The brand shown in the pictures is from a package I bought from abroad, but now it’s available at Güzel Gıda here, and it’s very good. The same brand is also sold in large supermarkets.

* Because coconut flour isn’t a grain, and therefore doesn’t contain gluten which gives it that sticky texture, it’s a bit difficult to work with, but if you pay attention to the key points, it’s very enjoyable. * It tastes great, but I think it only suits desserts. I haven’t been able to combine it with savory dishes.

* It’s high in fiber, keeping you feeling full for a long time.

* It’s also very low in carbohydrates.

* While it might seem a bit expensive at first, it’s actually cheap in the long run. One tablespoon of coconut flour is equivalent to about 4-5 tablespoons of regular flour. It absorbs a lot of liquid, so 500 grams of flour will last about a year.

* When working with this flour, you need to beat the eggs very well.

* You also need to keep the baking temperature very low. The inside only turns out well if it cooks slowly.

* If making pancakes, you need to pour 1 tablespoon of flour onto each cake to prevent them from falling apart and to keep them fluffy.

* You might be surprised how filling these pancakes are.

Ingredients:

• 1 tablespoon coconut flour
• 2 eggs
• 1/4 cup milk
• 1/2 teaspoon baking powder
• Cinnamon (optional)

Your liquid mixture should have a very thick consistency. It should be able to drip slightly off a fork. That’s why we add milk, but I used half the amount shown in the picture. Add the milk and check the consistency. If it drips off the fork, it’s perfect.

Next, pour the mixture into a lightly oiled pan, spoonful by spoonful, and cook over low heat. Once bubbles appear on the surface, you can flip them over.

It’s Ramadan right now. You can prepare this the night before and eat it for suhoor (pre-dawn meal). It will keep you feeling fuller than other foods and won’t cause bloating.

I hope you enjoy it 🙂 It goes very well with tahini or peanut butter and fruits. Just saying 🙂

#coconutflour #glutenfree #panbakedcake