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!