Guys, this is the biggest breakfast game changer since poached eggs: Daniel Perlman, a biophysicist from Brandeis University in Massachusetts, has invented coffee flour, enabling you to make things like caffeinated pancakes, cookies and bread. Here’s everything you need to know.
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How is it made? Green coffee beans–that’s the raw stuff before it typically gets roasted–are par-baked, then ground into a finely milled flour. Just four grams of this stuff (about 1/2 tablespoon) contains as much caffeine as a cup of coffee.
Is it good for you? Yep. The flour contains an antioxidant called chlorogenic acid (CGA), which is typically lost when beans are roasted. Some scientists think this is why coffee makes you live longer and could reduce the risk of heart disease, liver disease and type 2 diabetes.
I don’t care about antioxidants! What goodies can I make with it? Any baked goods you can make with wheat flour: caffeinated doughnuts, muffins, pancakes, coffee cake (hooray!), you name it. Perlman intends to use the flour as an enhancement rather than a one-to-one ratio to wheat flour, because this stuff is expensive and a little bit goes a long way.
Where can I get it?! Calm down. It’s not available in stores yet. It was just invented, like, this week.
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