Gluten-Free Cinnamon French Toast

I can’t cook for just two people, like I literally CAN’T. I love to cook. I like to cook huge meals with lots of leftovers. And when I try to cook for just two, I always have enough for at least four.

But since going on the road, I needed to figure it out. And in a short amount of time, I’ve really gotten better! I’m buying less but prepping more and thinking about ingredient specific meals before even going to the store. #learning

My Gluten-Free Cinnamon French Toast was a great recipe to do for just two people and not make extras. (But truth be told, if we were going to be in this AirBnb longer than 2 more days, I would have batch cooked these, too, and had several breakfasts for the week.)

Gluten-Free Cinnamon French Toast

  • 2 eggs, scrambledcinnamon french toast
  • 3-4 shakes cinnamon
  • 2 tablespoons vanilla almond milk
  • butter and maple syrup

Scramble the eggs in a shallow dish. Add the cinnamon and Almond milk and stir until incorporated.  Heat a skillet to low-medium heat and add 2 tablespoons butter. When the butter is melted, submerge the bread into the egg mixture and add the bread slices to the pan. Cook on each side until they begin to brown or to preference.

Top with butter and maple syrup and enjoy. Mmm.

I’m typically not a fan of sweet breakfast but when I do have sweeter things in the AM, they are always simple and delicious like this. I hope you love these as much as me!

Tip: If you like crispier french toast, quickly dip the bread into the egg mixture. For a “wetter” and less crunchy piece, submerge and let sit in the egg mixture for 15 seconds.

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Sweet Potato Coconut Pancakes with Roasted Walnut Maple Syrup

Let’s have sweet potato casserole for breakfast, but healthy and more tasty! Not only are these pancakes gluten free and paleo, they are warm, sweet and delicious too. For breakfast or brunch, they will fill you up for a taste of  Thanksgiving goodness without the “too full” feel.

Sweet Potato Coconut Pancakes

  • 2 large sweet potatoes, roasted
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1/2 cup shaved coconut
  • a pinch of allspice
  • 1 tablespoon coconut oil for each pan on pancakes

Roast the sweet potatoes in a 425 degree oven for 45 minutes and let cool at room temperature for 30 minutes or more. (Make sure to poke the potatoes with a fork before roasting to prevent steam burn!)

Peel potatoes and place them in a bowl. Mash the potatoes and add the remaining ingredients, stir until incorporated.

In a skillet pan, add the coconut oil and heat on low medium. Spoon mixture into the pan in pancake form and cook on each side about 5 minutes or until easily flipped.

Roasted Walnut Maple Syrup

  • 1/4 cup chopped walnuts
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • pinch of salt

In a small skillet pan, add crushed walnuts to a heated pan on high heat. Roast the nuts for about 3 minutes, shaking constantly. Turn the pan down to low and add the additional ingredients. Stir and cook one minute.

Drizzle this syrup and coconut flakes over the sweet potato pancakes and enjoy.