Coconut Buckwheat Pancakes and Cauliflower Hashbrowns 

Cauliflower Hashbrown 


1 cauliflower

2 eggs

1/4 tsp kosher salt

1/8 tsp. black pepper

1/8 tsp. garlic powder

1 yellow onion, minced

1 tbsp coconut oil


Grate the cauliflower head on a cheese grater to create cauliflower shreds or “rice.”

Combine the shredded cauliflower with minced onion, egg, salt, pepper, garlic powder, and stir to combine.

Heat 1 tbsp coconut oil over medium-high heat.

half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.

Cook for 1 minute after the edges start to turn golden brown, about 3-4 minutes.

Carefully flip over and cook an additional 3-4 minutes to let the edges brown and the cauliflower and onion cook through.

Coconut buckwheat pancakes “coconut fluffs”


2 eggs whisked

1 3/4 cups can coconut milk

2 tbsp coconut oil or butter

1/4 cup coconut flour

3/4 cup buckwheat flour

3 tsp baking powder

1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsweetened shredded coconut


Combine the eggs, coconut milk and 2 tbsp coconut oil. Stir in the remaining ingredients. Melt a generous dollop of butter or oil in a frying pan over medium low heat.

Pour in some batter. The mixture will make 4-6 large pancakes or 8-12 smaller ones. When the surface starts to bubble, flip and cook the other side.

The color of these are a little different because of the buckwheat flour, but they are so yummy topped with fresh maple syrup and some blackberries!

My boyfriend loved my breaky din din! And I hope you do too, give it a try I believe in you!! I got these recipes from the lovely Sarah Wilson and her book I Quit Sugar

Munch Safely,


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