Cinnamon and Coconut Pancakes for a Delicious Gluten-Free Low-Carb Breakfast

Going gluten-free, or even just low wheat can really slim down ’em breakfast options. So try out these cinnamon and coconut pancakes to get all the yumminess without the calories.

I grew up eating bread for breakfast everyday and maybe you did too.  Save for the occasional porridge or cereal (which was a REAL treat in those days), this is pretty much all I’ve ever had for breakfast.

Going gluten-free, or even just low wheat can really slim down 'em breakfast options. So try out these cinnamon and coconut pancakes to get all the yumminess without the calories.

Since I love to try different things, and my husband went on a low-carb diet, I was up for the challenge of making some gluten-free pancakes. I’ve made them with green banana in the past as well, I’ll share that recipe too. I adapted this particular one from one by NonNom Paleo. They turn out pretty yummy too, any way you make them. You wouldn’t believe there’s no wheat in there. They ARE pretty light than their higher-carb wheat-based cousins so I pair them with some apple sauce and cream or yoghurt. You can also use some mashed avocado if your are dairy free, or some coconut cream which is packed full of healthy fats. Healthy fats are the way to get you full in the morning to avoid the mid-morning sugar crush when you may tend to want to eat everything in sight.

Here’s what you’ll need.

Ingredients

3 eggs
2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
1 pinch coarse sea salt
1 tablespoon of coconut oil/butter
Honey or sweetener of choice to taste, about  1 Tbsp
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Method

  1. Whisk the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.
  2. In a separate bowl, mix together the rest of the ingredients (except for the ghee) before whisking together the dry and wet ingredients just before cooking.
    Heat the coconut oil over medium heat in a small skillet and add a tablespoon of batter to the pan.
  3. As soon as bubbles form on the surface (about 1½ minutes) flip the pancake over and let it cook for another 30 seconds or so on the other side.
  4. Repeat until done with the batter!
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