Savory Coconut Flour Pancake Breakfast Bowl with Turmeric Scrambled Eggs

This trend-forward breakfast combines two Pinterest favorites - savory pancakes and vibrant turmeric eggs. The coconut flour adds a nutty gluten-free twist, while scrambled eggs pack 25g of protein per serving. Quick to make yet Instagram-worthy!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2 servings

Ingredients

• 1/2 cup coconut flour
• 4 large eggs (divided)
• 1/2 cup unsweetened almond milk
• 1/4 tsp baking soda
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp turmeric (for eggs)
• 1/4 cup crumbled feta cheese
• 1 avocado (sliced)
• 1 tbsp olive oil
• Handful microgreens for topping

Instructions

1. Whisk coconut flour, 1 egg, almond milk, baking soda, nutritional yeast, and garlic powder in a bowl
2. Heat olive oil in non-stick pan over medium heat
3. Scoop pancake batter (2 tbsp per pancake) and cook 3-4 minutes per side
4. While pancakes cook, whisk remaining eggs with turmeric
5. Scramble eggs in separate pan until just set
6. Assemble bowl: layer pancakes, scrambled eggs, avocado slices
7. Top with feta crumbles and microgreens
8. Drizzle with hot sauce or tahini if desired

Chef's Note

For extra fluffy pancakes, let batter rest 5 minutes before cooking - the coconut flour will absorb more liquid.

Make-Ahead Tips

Prep pancake batter night before; store covered in fridge

Substitutions

Regular flour works if not gluten-free, dairy milk instead of almond milk