Breakfast Pancakes (Grain, Dairy & Sugar Free)

These pancakes were so delicious! You can't beat a pancake that is topped with real peanut butter and maple syrup. I really loved how these pancakes turned out - they were thin yet substantial enough to fill me up until lunch...which is saying a lot since I am usually always hungry! These are high in protein and low in carbohydrates. They are also gluten/grain, dairy, and sugar free. Yes, they use a lot of eggs - that is because coconut flour requires a lot of moisture. Makes a big stack of pancakes, sufficient to feed four people for about two meals.


Breakfast Pancakes

1/2 cup melted coconut oil
1/2 cup coconut flour
12 eggs
1/2 cup applesauce
1/2 teaspoon salt
1 teaspoon cinnamon

Combine all ingredients in a blender and pulse until combined. Ladle onto a hot griddle or cast iron skillet brushed with coconut oil. Cook until pancakes are beginning to cook through, then flip and brown the other side. Serve and enjoy! As mentioned above, my all time favorite topping is peanut butter and maple syrup. Give this syrup a try sometime (you'll need to scroll down a bit)...it's delicious.