Gluten-Free Coconut Protein Pancakes recipe

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Ingredients

¼ cup coconut flour
1 scoop gluten-free protein powder (such as GNC Pro Performance® Isolate)
2 large eggs
½ cup 2% milk, or more to taste
¼ cup unsweetened coconut flakes
¼ cup miniature chocolate chips, or more to taste
olive oil cooking spray
1 banana, sliced
1 teaspoon honey, or more to taste

Nutrition Info

100.4 calories
carbohydrate: 10 g
cholesterol: 47.7 mg
fat: 5.2 g
fiber: 1.3 g
protein: 4.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 48.5 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 pancakes

Recipe Note

These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings.

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