If you're not sensitive to dairy, then using
regular full cream milk is okay to use in coconut flour pancakes or when baking or cooking with coconut flour.
Every morning I whack some egg whites, instant coffee, a touch of sugar or sweetener, and protein milk (something they've recently introduced into my supermarket, it has up to 60 % more protein than
regular full cream milk) into my blender for a quick and easy breakfast with close to 40g.
Not exact matches
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut
milk (not lite,
regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped
cream, either dairy
cream or coconut
cream
Regular full -
cream milk contains around 115 mg per 100mL.
I recommend organic heavy
cream over
milk because
full fat, natural dairy has more health benefits than processed dairy and it doesn't have all those
milk sugars that
regular milk has.
So, instead of using
regular ice
cream and dairy
milk which are
full of hormones,
milk sugar, and insulin - spiking properties, I'm using creamy, smooth unsweetened almond
milk by Silk and half a frozen banana (but you could sub mango if you don't want to use banana).
Regular yoghurt is typically made from the part of the
milk without
cream, and
full fat yoghurt is either made from whole
milk or from the
cream.