Recently, I have been really paying attention to the food I am eating, and the nutritional stats. I mentioned here that I have been counting calories, and so far it is going good!
I like to eat breakfast once I get to work, but I like it to be something that really keeps me full. I try to make pancakes or something on the weekends that I can take for my “first” breakfast. (Since I work 12 hour shifts, I really try to do the eat every couple of hours thing).
Recently, I saw Allie mention coconut flour pancakes from here. I usually stick to my almond flour pancakes, but I though coconut flour pancakes might be a fun change of pace! The first time I made them – I kid you not – they kept me full for 6 hours! That is unheard for me! I didn’t want to eat or even think of food, I was that full!
I changed them up a bit by adding protein powder, and these pancakes have 20 grams of protein in them! Nice!
Over the summer, I really searched for a protein powder I could have with my food sensitivities – I wanted it to be grain free (no rice protein), but at that time I wasn’t eating dairy, so I didn’t want it to have whey protein. I finally ordered some powder from True Nutrition. I love their site, because you can design your own protein powder! (They call it a custom mix.) You can see the nutritional stats as you design it, and they have so many options. I also have added some fun add ins – my favorite so far is the banana protein powder! I got a mixture of egg white protein and pea protein – which ended up being 118 calories and 24 grams of protein per scoop. Plus, I like the taste!
Coconut Protein Pancakes
Print this recipe!
1/2 cup coconut flour
1 scoop (about 1/3 cup) protein powder
1 tbsp sugar (whatever type of sugar you prefer – honey, maple syrup, stevia, sucanat)
3 large eggs
1 cup milk
1 tsp baking powder
1/4 tsp salt
1/2 tsp lemon extract (or your choice of extract)
Preheat a skillet over medium heat to cook the pancakes.
In a medium sized bowl, combine the coconut flour and protein powder. Add in the eggs and milk, and stir to combine. Add in the rest of the ingredients – baking powder, salt and extract (if using). Stir or whisk to combine.
Make sure your skillet is preheated – I find pancakes cook best on a very warm skillet! Pour 1/4 cup batter into a greased skillet (I use nonstick cooking spray). Let cook a few minutes, or until you can see some bubbles. Flip, and cook another couple minutes on the other side. I like to remove the pancakes to a baking sheet in a warm oven (if you have a warm setting, use that – or just on a low temp ~ 200 degrees F). Keep cooking the pancakes until the batter runs out – I got 6 pancakes.
Personally, I don’t use syrup on my pancakes! I like them with some unsweetened applesauce.
I guess I don’t feel pancakes need any extra sweetener on top, but I do like something to dip them in!
Now my husband is all about the toppings – peanut butter, jelly, butter, syrup (although recently it has been agave). It is like a pancake bar around here!
What do you like on your pancakes?