Coconut Flour

A low-carb, high-fiber flour swap for all-purpose flour in pancakes and baked goods.

Swap for: All-purpose flour

Coconut flour is very absorbent, so it isn’t a straight 1:1 swap — it usually takes about 1/4 to 1/3 the amount of wheat flour plus extra egg or liquid to keep batter from drying out. It brings a lot more fiber to the table than all-purpose flour, with fewer net carbs per serving.