Lately I’ve been getting bored of breakfast. Seriously, how many ways can I make eggs or oatmeal and expect it to taste differently than the eggs or oatmeal I had the day before? These protein pancakes are not only easy to make, but super tasty and nutritious as well. For a total of 280 calories you get SIX 4″ pancakes and a whopping 23 grams of protein and 15 grams of fiber. That’s 60% of the recommended daily allowance for women, and 40% for men. Crazy!
Since a high protein and/or gluten-free diet can often suffer from lack of fiber, it’s important that you make a point of incorporating as much fiber in your meals as possible. Unlike other food components (fat, carbs, etc.) fiber isn’t digested by your body, but rather it passes through your system until it makes its way… out, which is why it’s often praised for keeping you “regular.” Besides that, fiber can also help lower cholesterol levels and control blood sugar levels, and it keeps you feeling fuller, longer. So after you eat these, you should be ready to take on the day without having to worry about any mid-morning hunger pangs.
This recipe can be made with your favorite protein powder. Mine is PlantFusion Vanilla Bean, which can be found here for super cheap! It’s tasty and not too… planty, which is totally a real word (if you’ve ever had a lesser quality plant protein powder, you’ll know what I’m talking about!) However, if you don’t dig protein powder you can just use almond milk instead (see recipe for sub measurement). There are a couple other subs that can be made in the recipe to accommodate different dietary restrictions, like replacing the egg whites with a flax egg (1 tablespoon flax + 3 tablespoons water, stir, refrigerate for 15 minutes) instead of eggs to make this vegan, or using a “paleo-approved” protein powder to make this paleo. And if it’s sugar you’re concerned about, you can sub stevia extract for the maple syrup. Easy peasy!
This recipe is:
• Refined sugar-free
• And can be paleo/vegan/sugar-free (see above)
Gluten-Free Coconut Protein Pancakes
• 2 egg whites (or 1 flax egg)
• 1/4 cup coconut flour
• 1/2 cup water mixed with 1/4 scoop protein powder (or sub with 1/3 cup almond milk)
• 1 tablespoon flax meal
• 1 tablespoon unsweetened shredded coconut (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinammon
• dash of sea salt
• coconut oil, for cooking
1. Mix all ingredients except coconut oil together in a medium bowl.
2. Heat a nonstick skillet over medium-high heat. Add in a small bit of oil and swish it around the pan. Pour the batter in (I used about 2 tablespoons per pancake) and let cook until air bubbles appear. Carefully flip the pancake with a solid (not slotted) spatula. These things are fragile, so be careful! Cook for another minute or so and remove from heat. Repeat until all your pancakes are cooked.
3. Top with whatever you please! I topped mine with a small bit of almond butter, maple syrup, and unsweetened shredded coconut flakes. Nomz!
What’s your favorite gluten-free breakfast?