Coconut Protein Pancakes (GF)

Melina Thompson

August 25, 2018

Sugary & Buttery - Coconut Protein Pancakes

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It’s back to school! I can honestly say – finally! I’m glad to be back in our routine, be done with summer camps, and she is seriously excited. Back to school also means back to preparing lunches and healthy easy breakfasts. My favorites are nutritious pancakes or waffles, like these kid-friendly and yummy – yet healthy, gluten-free and dairy-free – coconut protein pancakes. They are easy to prepare ahead of time for busy weekday mornings and are low-sugar and protein and fiber packed – and keep in the freezer for up to 3 weeks.

Topped with fresh Challenge Butter and served with fruit or yogurt, the recipe below yields enough for a weekend breakfast for a family with 2 kids. If your planning to freeze some for a quick weekday breakfast, just double the ingredients.

Check out the recipe over at Challenge Butter’s Community blog here!

Coconut Protein Pancakes

Author: Melina Thompson
Prep Time: 10
Cook Time: 20

Total Time: 30 minutes

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Ingredients

Scale

¾ cup oat flour
½ cup shredded unsweetened coconut

3 teaspoons baking powder
½ cup unsweetened and unflavored protein powder (such as collagen powder)
2 Tablespoons coconut sugar (or regular sugar)

3 eggs
½ cup coconut milk
2 Tablespoons Unsalted Challenge Butter

Instructions

Place the shredded coconut in a food processor and blend for about 1-2 minutes.
In a mixing bowl, combine all dry ingredients.
In a separate bowl, whisk the wet ingredients.

Combine the dry and wet ingredients and mix until smooth. Let sit for about 10 minutes.
Heat some coconut oil (or any other oil) in a frying pan and pour tablespoon sizes dots of batter in the hot pan to make the pancakes.