Tag Archives: pecans

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)