These cookies have a
high flour content 450 grams (3 cups) which helps them keep their shape and not spread out too much in the oven, and 2 whole large eggs.
How To Use: Chickpea flour works best in gluten - free baking recipes when it makes up no more than 25 % of the
total flour content, so mix and match it with other flours for best results.
Note: Coconut flour absorbs alot of moisture, more than the equivalent flour or desiccated coconut — so if too dry, I would lessen the
coconut flour content and make up the difference with desiccated or shredded coconut, OR add some coconut milk till mixture is a batter rather than dry.
Tossing a fresh banana into the batter before you cook the pancakes can add additional sweetness, though you may want to increase
your flour content.
The recipe is very easy, but I would reduce
the flour content to 3/4 c. because the dough was very crumbly and hard to work with.
In addition, cricket flour can substitute for 25 % of
the flour content in any baking recipe to increase protein content.
Consider replacing only up to one - fourth of
the flour content with egg or rice protein.