If you love pancakes but are looking to improve your nutrition, try our healthy pancakes recipe.
• ½ C – slightly short, Whey Protein Powder
• 1 t Gluten Free Baking Powder
• 1/3 C Coconut Flour
• ¼ t salt
• 2 large Eggs, or 3 small, lightly beaten
• ¾ C coconut milk
• 2 T cold water
• 2 T melted coconut oil
Combine protein powder, coconut flour and salt together in a bowl and blend with a fork. In a separate bowl, mix all remaining ingredients and slowly add dry ingredients to wet, whisking until smooth. Let stand at room temperature for 15 minutes. Preheat pan, pancake griddle or skillet over medium heat. Lightly oil pan with coconut oil. Stir batter and pour into 4 inch circles, with space in between pancakes. Cook until bubbles form on the surface and edges are cooked, then flip. Top with fresh berries, heated blueberries, all fruit-jam, yogurt or maple syrup. Freeze extra to use later. Two pancakes make great bread for lunchbox sandwiches too! For those with egg allergies, leave them out and increase cold water 1 Tablespoon and Coconut milk by 2 tablespoons. Makes 10 pancakes.
Product suggestions: Jay Robb Whey Protein Vanilla flavor, Rumford Premium Aluminum-Free Baking Powder, Bob’s Red Mill Coconut Flour, Thai Kitchen Organic Coconut Milk – Unsweetened First Pressed, Spectrum or Tropical Traditions Coconut Oil.
Serving Size – 2 Pancakes
Calories – 217, Protein – 14 g, Fat – 15 g, Sat. Fat -12 g, Carbohydrate 6.75 g, Fiber – 3 g, Sodium 92 mg.