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Coconut Oil Coffee
Breakfast

Coconut Oil Coffee

4.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

By The Gruntled Gourmand

Maple Granola
Breakfast

Maple Granola

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
  3. 3 Bake in the preheated oven until lightly browned, about 40 minutes.

By Luanda

Skinny Pancakes
Breakfast

Skinny Pancakes

3.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Lisa S

Dairy-Free Spelt German Pancake
Breakfast European

Dairy-Free Spelt German Pancake

4.0

Prep
5 min
Cook
21 min
Total
26 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Put coconut oil into a 9x13-inch baking dish.
  2. 2 Place baking dish in the preheated oven to melt coconut oil, about 3 minutes.
  3. 3 Whisk eggs and coconut milk together in a large bowl. Whisk in spelt flour and salt to make a smooth batter. Pour batter into the hot baking dish.
  4. 4 Bake in the preheated oven until puffed and golden, rotating the baking dish once halfway through, about 18 minutes.

By halfnotes

Granola, Honey
Breakfast

Granola, Honey

4.7

Prep
10 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread oats and coconut flakes onto a rimmed baking sheet.
  3. 3 Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes.
  4. 4 Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated.
  5. 5 Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet.
  6. 6 Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

By Gwenevere Madsen Bland

Brown Sugar Coconut Latte
Breakfast

Brown Sugar Coconut Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan. Heat over low heat until hot. Use an immersion blender to froth milk mixture until foamy.
  2. 2 Pour coconut milk mixture into a large mug, holding foam back with the back of a spoon. Pour in coffee and add foam on top.

By Yoly

Vegan Cinnamon Waffles
Breakfast

Vegan Cinnamon Waffles

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Mix flour, water, coconut oil, sugar, apple cider vinegar, baking powder, cinnamon, and salt together in a bowl until batter is smooth.
  3. 3 Ladle batter into the waffle iron and cook according to manufacturer's instructions until crisp, about 5 minutes.

By siege36

Gluten-Free Crepes
Breakfast

Gluten-Free Crepes

4.8

Prep
10 min
Cook
1 min
Total
71 min

Instructions

  1. 1 Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
  2. 2 Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
  3. 3 Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

By William C McIntee wcmcintee

Gluten-Free and Lactose-Free Pancakes
Breakfast

Gluten-Free and Lactose-Free Pancakes

Prep
15 min
Cook
4 min
Total
34 min

Instructions

  1. 1 Sift flour into a large bowl; mix in sugar and ground cinnamon. Stir in eggs and vanilla extract until well combined. Stir in milk gradually until batter is well combined and has the right consistency, not too runny and not too thick. Check consistency by filling a spoon with batter and tipping it to the side. Count the seconds it takes to fall back into the bowl; batter is ready when it takes about 4 seconds and leaves a small coating on the spoon.
  2. 2 Rest mixture for 15 to 20 minutes to even out and thicken.
  3. 3 Melt 1 1/2 teaspoons coconut oil in a skillet over medium heat. Remove from heat and pour 1/6 of the batter into the skillet, moving the skillet in circular motion so batter spreads out in an even circle. Return skillet to the heat.
  4. 4 Cook pancake until bubbles start to form in the batter and the edges look dry, 2 to 3 minutes. Flip pancake using a spatula and continue to cook on the other side until pancake is lightly browned, about 2 minutes. Repeat with remaining batter.

By SheCooks

Crispy, Spicy Cauliflower Pancakes
Breakfast

Crispy, Spicy Cauliflower Pancakes

3.5

Prep
15 min
Cook
36 min
Total
51 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
  2. 2 Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
  3. 3 Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
  4. 4 Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.

By LusciousMuffins

Instant Pot® Zucchini Steel Cut Oatmeal
Breakfast

Instant Pot® Zucchini Steel Cut Oatmeal

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Melt coconut oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add oats and toast until they are starting to brown, 2 to 3 minutes. Turn off Saute function. Add water, almond milk, zucchini, cinnamon, nutmeg, and salt. Stir lightly.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in maple syrup and vanilla extract.
  4. 4 Divide oatmeal evenly between 4 bowls. Top each bowl with 1 tablespoon walnuts.

By Tammy Lynn

Mocha-Coco Smoothie
Breakfast

Mocha-Coco Smoothie

4.4

Prep
5 min
Cook
Total
240 min

Instructions

  1. 1 Fill an ice cube tray with coffee and freeze 4 hours or until completely frozen. Reserve remaining chilled coffee.
  2. 2 In a blender, place 1 cup coffee ice cubes along with 3/4 cup chilled coffee, banana, creamer, coconut oil, cocoa powder, and Stevia In The Raw. Blend until smooth.

By In The Raw

Flourless Banana Pancakes
Breakfast American

Flourless Banana Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
  2. 2 Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.

By Roseanna McGuire

Dark Honey Pecan Granola
Breakfast

Dark Honey Pecan Granola

2.5

Prep
10 min
Cook
77 min
Total
147 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper.
  2. 2 Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well.
  3. 3 Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract.
  4. 4 Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed.
  5. 5 Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.

By JW

Spinach Feta Egg Wrap
Breakfast American

Spinach Feta Egg Wrap

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Warm tortilla in a large skillet over medium heat.
  2. 2 Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
  3. 3 Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

By MBTX4

Ginger Cashew Sunflower Seed Granola
Breakfast

Ginger Cashew Sunflower Seed Granola

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
  3. 3 Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By kflamed13

Keto Flappers
Breakfast

Keto Flappers

1.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
  2. 2 Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.

By Ghoward1995

Best Vegan Chocolate Oatmeal Waffles
Breakfast

Best Vegan Chocolate Oatmeal Waffles

4.0

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Mix flour, oats, sugar, cocoa powder, chia seeds, baking powder, and salt together in a large bowl. Add 3 cups almond milk and coconut oil; stir with a wooden spoon until batter is just combined. Cover and refrigerate, 8 hours to overnight.
  2. 2 Preheat a Belgian waffle iron according to manufacturer's instructions.
  3. 3 Stir 1 1/2 to 2 cups almond milk into the batter to thin it to the consistency of cake batter.
  4. 4 Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.

By JW

Gluten-Free Coconut Muffins
Breakfast

Gluten-Free Coconut Muffins

5.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
  3. 3 Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  4. 4 Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
  5. 5 Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
  6. 6 Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

By fabeveryday

Tropical Banana Scones
Breakfast

Tropical Banana Scones

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
  3. 3 Mix flour, baking soda, baking powder, and salt together in a small bowl.
  4. 4 Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
  5. 5 Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
  6. 6 Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.

By DMK

Healthy German Chocolate Cake Oatmeal
Breakfast

Healthy German Chocolate Cake Oatmeal

3.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
  2. 2 Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

By Athletic Avocado

Coconut Chocolate Chip Waffles
Breakfast

Coconut Chocolate Chip Waffles

4.7

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes.
  3. 3 Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

By David

Peaches and Cream Breakfast Rice
Breakfast

Peaches and Cream Breakfast Rice

4.0

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
  3. 3 Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
  4. 4 Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

By thedailygourmet

Banana Poppy Seed Pancakes
Breakfast

Banana Poppy Seed Pancakes

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
  2. 2 Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
  3. 3 Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

By catlady

Slow Cooker Coconut Steel-Cut Oats
Breakfast

Slow Cooker Coconut Steel-Cut Oats

4.5

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
  2. 2 Cook on Low until thoroughly combined, about 8 hours.

By JW

Glenda's Gingerbread Pancakes
Breakfast

Glenda's Gingerbread Pancakes

4.2

Prep
15 min
Cook
4 min
Total
19 min

Instructions

  1. 1 Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
  2. 2 Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
  3. 3 Grease a griddle lightly with oil; preheat over medium-low heat.
  4. 4 Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.

By catlady