Looking for a healthy, high-protein breakfast that you’ll actually look forward to eating? Try this delicious version of protein pancakes using coconut flour. High in protein and fiber, coconut flour has a lovely subtle coconut flavor that works especially well in pancakes and muffins.
Customize these protein pancakes to suit your taste. You can switch out the mashed banana for applesauce or pumpkin puree.* Try adding apple pie or pumpkin pie spice!
The trick to making these pancakes successfully is to keep the griddle at a relatively low temperature. These take longer to cook than regular pancakes, and the slow-and-low cooking method ensures that the center cooks and the outsides don’t burn.
Meal prep tip: Make a double batch and freeze them for rushed mornings. Let the protein pancakes cool completely, then wrap individual portions in plastic wrap. Label and date, then freeze up to 2 weeks.
I like to serve these with applesauce, nonfat Greek yogurt, and a little honey or Walden Farms pancake syrup.
Coconut Flour Banana Protein Pancakes
Yield: 12 four-inch pancakes
- 1/2 cup coconut flour
- 1/4 cup flax meal (I use Bob’s Red Mill)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch salt
- 2 scoops (about 36 g) vanilla whey protein powder (I use Vanilla Creme Powercrunch Proto Whey)
- 1 cup skim milk
- 11/3 cups egg whites
- 1 teaspoon pure vanilla extract
- 1/2 cup mashed banana (about 1 large banana)
- Combine all dry ingredients in a large mixing bowl. Combine wet ingredients and add to dry ingredients, whisking to combine.
- Drop by 1/4-cupfuls onto lightly oiled griddle at medium temperature. Cook until bottom is golden brown and dry looking; flip pancakes and cook until finished.
- If desired, serve with apple sauce, real maple syrup, or peanut butter.
Estimated nutritional profile (serving size = 1/4 recipe ):
Total fat: 5 grams
Total carbs: 25 grams (dietary fiber: 12 grams)
Protein: 20 grams[Nutritional data calculated using MyFitnessPal.com]
*If using pumpkin puree instead of banana, the calorie count goes down to 192/serving, with 21 grams of carbs.