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Your whole family will love these lower carb coconut flour pancakes for an incredible, guilt-free breakfast treat!

After Gabe and I got married, we made pancakes or waffles for breakfast a lot.

It was the first time for me that making pancakes for breakfast wasn’t a big fat pain in the but. Going from a household of ten, down to just the two of us, whipping up a batch first thing in the morning didn’t really seem like a big deal.

So we ate them a lot, and just as often, debated the merits of pancakes versus waffles.

They’re both carriers for butter and syrup, but waffles are crisper, and have little cups to keep the syrup right where it’s supposed to go.

On the other hand, pancakes are fluffier, and easier to make. Pancakes also pair better with fruit flavors like strawberry syrup in my humble opinion.

At the time, the health merits didn’t get discussed as much. And we certainly didn’t make coconut flour pancakes – as long as they were gluten-free, who cares!

But a lot has changed since then.

- Nowadays we talk a lot more about the pros and cons of grains versus grain-free flours.

- How many carbs are enough, and how much is too much.

Whether eating all that sugary syrup for breakfast is even a good idea.

Have we gotten old?

Maybe, but the fact of the matter is, after years of struggling with food allergies and leaky gut syndrome with my husband, we both take our health, and how the food we eat impacts it, much more seriously.

I absolutely consider myself and omnivore, and will never not love gluten-free Belgian waffles, but I also count nearly every macronutrient that goes into my body at this point in my life, which sounds more neurotic than it is.

Simply, I log what I eat into the My Fitness Pal app on my phone so I can keep track of my nutrition.

As a runner, these past several month, it’s given me a much better grasp of how what I eat affects my energy and stamina.

And it’s a big reason why I make these coconut flour pancakes. Because they’re much lower carb and higher protein than regular pancakes, and I’m always looking to maximize the “fun food” aspect, while also not going either overboard on carbs, or under on my protein.

This will be especially important once I finish my long training runs (which will be soon!) and go back to running five miles a couple times a week.

Because it’s not that carbs are bad, it’s just that less energy out = less energy needing to go in, which means your body needs fewer carbohydrates.

Some people call that science I guess. *shrugs*

Coconut Flour Pancakes

Scale

Ingredients

5 Medium Eggs (I know, most recipes use large eggs, but our chickens are in the medium eggs zone, so that’s what this recipe has been tested with. :P)
1/2 cup milk
1 teaspoon vanilla
2 Tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut flour

Instructions

Beat the first five ingredients together
Combine flour baking powder, and salt, then beat into egg mixture until mostly smooth (It can take some doing with coconut flour!)
Heat a griddle over medium heat
Pour 1/2 cup of pancake batter on hot griddle and cook on one side until edges begin to look a bit drier and pancakes are brown on bottom
Flip, and brown on second side.
Enjoy!

Tip: Coconut flour tends to brown and burn quickly, so be sure cook over lower heat than you would “normal” pancakes so they get done through before they get too brown on the bottom.