Paleo Cinnamon Coconut Flour Pancakes

Nuts can be hard for many people to digest and none of us want to eat too many of them as they contain antinutrients such as phytates and lectins. It’s good to think of almond flour and baking with nuts as an occasional indulgence, but not to have it replace healthy meats, vegetables, and broths.

On that note, I’ve created this recipe to allow another breakfast option that is nut-free, grain-free, and keto friendly. These Cinnamon Coconut Flour Pancakes are light, fluffy, foolproof, and quite filling. There are many ways to change the flavor of these simple pancakes once you get comfortable with this recipe. Omit the sweetener if using maple syrup as a topping.

Yield: 8

Author: Yvonne Tomlinson

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Paleo Cinnamon Coconut Flour Pancakes

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Ingredients

• 1/3 cup coconut flour
• ½ tsp. sea salt
• ½ tsp. baking soda
• 2 tsp. cinnamon
• 4 eggs
• 1/3 cup coconut milk, full-fat or homemade yogurt
• 1/3 cup coconut oil ghee, or unsalted butter
• 2 tsp. vanilla extract
• 1-2 Tbsp. Xylitol or Erythritol (optional)
• coconut oil or healthy fat of choice for cooking

Instructions

1. In a medium bowl whisk the eggs, melted fat, homemade yogurt, and vanilla
2. In a small bowl mix together the coconut flour, sweetener, baking soda, salt, and cinnamon. Stir into the wet ingredients and mix gently until well combined.
3. Preheat a large frying pan on medium heat on the stovetop, and melt 1-2 Tbsp. of butter, ghee, or pork fat. Scoop the batter into the pan with a ¼ or 1/3 measuring cup making 4-5 inch pancakes.
4. Cook for 4-5 minutes, or until bubbles form in the middle. Flip on cook on the other side until medium brown.

Nutrition Facts

Calories

159

Fat

14

Sat. Fat

9

Carbs

4

Fiber

2

Net carbs

2

Sugar

1

Protein

4

Sodium

268

Cholesterol

102