Tag Archives: low-carb

Cinnamon Pecan Coconut Pancakes (Gluten-Free)

14 Dec

I am in love with coconut pancakes.  No, really.  I LOVE them.

I discovered these little delicacies after I lost a bunch of weight and needed to find some low-carb recipes to help me maintain my new weight.

These pancakes are a bit like crepes, which I also love.  I don’t think they taste at all like coconut, but I may be biased because I love coconut.  Notice a trend here?

First, make sure you have a helper.  This is Justice.  He loves to be my “kitchen helper”.  Look at that face!

Next, you need a few ingredients.  I will list them at the end for your convenience.

My husband and I own a small health food store, so  I am a big believer in quality ingredients.  We use organic milk, eggs and coconut flour as well as stevia and sea salt.  I buy really good cinnamon in bulk because I use it often.

Blend together eggs, coconut oil, milk, stevia (or sugar) and salt in a bowl.  In a separate bowl, combine coconut flour, cinnamon and baking powder.  Add the dry ingredients into the wet batter.

You may need to heat your coconut oil over a very low flame for a minute or two in the winter.  Coconut oil solidifies below 76 degrees.  Or you can use butter. Don’t worry if your batter is a bit lumpy.  By the way, coconut oil speeds up your metabolism, which is always a good thing!

Melt butter on a hot skillet and use a small measuring cup to drop batter onto skillet.  This is when you can add chopped pecans and/or cranberries to take it over the top! I’ve added blueberries to this recipe, too (without the cinnamon, of course).

Don’t they look delish?  My kids gobbled them up!

To keep them low carb, I leave out the cranberries for mine.

This was my breakfast.  Doesn’t look like diet food, does it?  I use Nature’s Hollow Sugar Free Maple Syrup (sweetened with Xylitol) and a good quality butter.  When you avoid starches and sugars, you can have plenty of fats.  I use butter and an organic Grade B maple syrup for the kids.  Grade B syrup is better than Grade A because it has more minerals.  When I make my pancakes plain, I use butter and some sugar free jam.  Makes my mouth water just thinking about it.

Here’s the recipe:

Cinnamon Pecan Coconut Pancakes

  • 1/3 cup coconut oil (melted)
  • 6 eggs
  • 1/2 cup milk
  • 1 T stevia, Xylitol or sugar
  • 1/2 t salt
  • 1/2 cup coconut flour
  • 1 t baking powder
  • 1/2 t cinnamon
  • 1/2 cup pecans (chopped)
  • 1/4 cup dried cranberries (optional)

Enjoy!

Staying Slim Through the Holidays

6 Dec

After posting several comport food recipes, I thought I would share a secret with you…I don’t eat like that on a regular basis.

You see, I love anything with butter, sugar and flour; cookies, cake, scones, shortbread, you name it.  In fact, I am known as the birthday cake baker in my family.  Problem is, the combination of butter, flour and sugar does not like me.  It makes me fat…quickly.

After losing 45 pounds a year and a half ago on the Hcg diet, I determined NEVER to let myself gain the weight back.  After years of yo-yo dieting, I have finally learned how to maintain my weight-loss and still enjoy the foods I love.

The secret is…moderation!  Wow, I know, that was easy.  But is it really easy?  Not for me.  I love food.  I now allow myself to indulge in starchy foods here and there only if I am below my top weight.  For me, that’s 130 pounds.  Once I hit 130, I cut ALL sugars and starches out of my diet until I get back to 125 (my happy weight).

For example, two weeks before Thanksgiving, I went on a date with my King to The Urge Gastropub, a restaurant known for their amazing burgers and local beers on tap.  Well, I LOVE a good burger and I LOVE a good beer.

This was the barbecue bacon burger I had, and yes, I ate the whole thing.  Next time we go, my hubby and I will split a burger and I’ll eat mine sans the bun.  I may still have some of the sweet potato fries because life is short.

This is Stone Brewery’s Vanilla Bean Porter.  Did you hear me?  VANILLA BEAN BEER!  My new favorite!

Throw-in some deep-fried macaroni and cheese bites with house-made beer cheese sauce (have mercy!).

See how I get carried away???

Needless to say, I was up over my 130 limit.  Not to panic, I spent the next week and a half eating mostly protein and almost no starch or sugar.  I was down to 125 just in time for Thanksgiving!

The best scenario is to practice moderation during your meal, but if that doesn’t work out so well, then you need to have moderation in you daily life.  Basically, if you have a bad day, you need to have a good day (or two, or a week, in my case) to balance it out.

This time of year is especially hard with all of the treats and parties.  I know.  I’m sure people like me are no help either.  I will be posting some ridiculously sinful recipes for your holiday celebrations this month.

Back to my point: I went to a women’s brunch at my church last weekend and, of course, I had to try one of everything.  Gracious, it was embarrassing how huge my plate of food was.  Everything was delicious!  Then I had a small dinner and will be eating low-carb all week in preparation for Cookie Day!

For example, this morning I made Cinnamon Pecan Coconut Pancakes with sugar-free maple syrup and butter.  I’ll probably have some eggs for lunch and a sirloin tip with blue cheese for dinner.  I’ll be down a pound by tomorrow.

I promise to post the recipe for my pancakes soon.

Enjoy (in moderation)!