Coconut flour has become the new “it” food. Packed with nutrients, it can be found in an array of food items from pancakes to muffins, offering a healthy alternative for those who follow a gluten-free and paleo lifestyle.

Coconut flour is made by drying and finely grinding coconut meat, and is the natural byproduct of coconut milk production. Coconut flour is high in dietary fiber, protein and specialized fats, and is a naturally gluten-free food. It is also low in sugar and calories, making it the perfect food for balancing blood sugar and maintaining a healthy weight.

The best part? The taste. Coconut flour provides a relatively neutral base for both sweet and savory recipes and does not overpower other flavors. It does have a slightly sweet flavor – which we just feels adds an extra dimension to our favorite baked goods. One thing to note, though, is its density. While seemingly light and airy, once baked it can be quite heavy and dry – so make sure to add extra ingredients that increase moisture (like eggs or applesauce).

Not sold on the nutrient profile and taste factor alone? Here are five other reasons to switch your wheat flour for coconut and start adding this incredible superfood into your diet…

How to get it: Coconut flour can be found in most health food markets, either in bulk or in pre-packaged baking products. We use Nutiva Coconut Flour for baking bread, pizza crust and crepes, but have been loving ProCakes Protein Pancake mix for making muffins, pancakes and waffles. To get started, try this killer recipe for Coconut Flour Protein Pancakes with Raspberry Chia Jam from ProCakes.