Coconut Flour Protein Pancakes Recipes

COCONUT FLOUR PROTEIN PANCAKES

Steps:

• Mix together coconut flour, casein protein, baking powder, and salt.
• Mix yogurt and milk into the dry mixture and stir together until well combined.
• In a separate bowl, beat eggs with an electric mixer on med-high for about 3-4 minutes until stiff peaks form. Gently fold into the pancake batter being careful not to deflate the eggs. Mix in thoroughly.
• Heat a nonstick griddle on medium heat and when warmed, drop about 3 tbsp full of batter. Cook about 2 minutes per side or until golden.

PERFECT PALEO PROTEIN PANCAKES WITH COCONUT FLOUR AND CINNAMON

Steps:

• Preheat a skillet over medium heat. Add in one teaspoon of coconut oil to lightly grease skillet. In a small bowl, whisk together eggs and almond milk. Add in coconut flour, baking powder, sea salt, and cinnamon and stir until combined and thick. Drop ¼ cup pancake batter into greased skillet, and spread into an even round circle with a spoon. Cook pancake over medium-high heat for about three minutes per side. Continue with the remainder of the pancake batter, adding more coconut oil to skillet to grease if necessary. Serve pancakes with your favorite toppings and enjoy!

COCONUT FLOUR PANCAKES

Steps:

• In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
• Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
• Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate-if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200 degree F oven while you cook the remainder. Enjoy warm with desired toppings.

GLUTEN-FREE COCONUT PROTEIN PANCAKES

Steps:

• Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
• Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
• Drop a large spoonful of batter over the banana slices in the same skillet. 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 banana slices and batter.

POWER-UP PROTEIN PANCAKES

Steps:

• Combine oats, almond flour, coconut flour, protein powder, chia seeds, flax seed meal, baking powder, salt, and cinnamon in a medium bowl.
• Combine water, milk, eggs, 1 tablespoon coconut oil, and vanilla in a small bowl. Mix into dry ingredients.
• Heat 1 teaspoon coconut oil in a nonstick pan over medium heat. Pour 1/3 cup batter into the pan. Spread out with the back of a spoon if needed. Add some of the blueberries. Cook for about 2 minutes. Flip with spatula. Cook for additional 2 minutes. Remove to a plate and continue with remaining batter, adding more oil if needed.