Introduction

About this Recipe

Mmmm, pancakes. Coconut Protein Pancakes, to be precise. Fluffy, delicious, moist pancakes. Minus the gluten? I am sure you know that it is possible. Grain free? Nut free? Dairy free?...

✓ 4 eggss
✓ 1/2 cup egg whites
✓ 3/4 cup coconut cream
✓ 1 tablespoon vanilla extract
✓ 3 tablespoon honey (Omit to be Whole30 compliant)
✓ 1/4 cup coconut oil (melted)
✓ 1/4 teaspoon baking soda
✓ 1/4 teaspoon sea salt
✓ 1 teaspoon cinnamon
✓ 1/2 cup coconut flour
✓ (More fat for frying about 1 tablespoon per 3 pancakes)

✓ With stand or hand mixer, combine all wet ingredients until
✓ In separate bowl, mix dry ingredients.
✓ Pour dry ingredients into wet and mix until very smooth and combined.
✓ If too thick, add 1 teaspoon coconut milk until consistency is a little thicker than a normal pancake batter.
✓ Heat a skillet to medium low (we used a stainless steel 10 inch skillet)
✓ Add some fat for frying to your pan
✓ Pour pancakes to be about 3-5 inches in diameter.
✓ Cook for about 2-4 minutes on the first side, until the little bubbles start to appear
✓ Flip and cook an additional minute or two
✓ Serve with butter and my peach/nectarine compote, fresh fruit, maple syrup or jam!