Pancakes are one of my favorite breakfast items to make and I have been enjoying whipping up various creations over the past few weekends. Since it is important to have a balanced breakfast with protein and complex carbohydrates, I tried adding protein powder into my most recent pancake recipe and this turned out delicious!
In addition to protein and carbohydrates, I like to incorporate healthy fats, such as coconut oil, into my breakfast for added nutrition and energy. To reap the natural health benefits of coconut oil, it’s important to remember to choose an unrefined coconut oil.
Since I have Celiac Disease, I had to modify this recipe to make these pancakes gluten free. In my opinion, I don’t taste a difference with using gluten free flour and the coconut oil helps tremendously with keeping the pancakes moist and fluffy.
Here’s what you’ll need –
1 1/3 cup gluten free flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. Himalayan sea salt
1 scoop protein powder, I used a vanilla flavor
½ cup almond milk
1 tbs. coconut oil, melted
1 tsp. vanilla extract, gluten-free
- Combine flour, baking powder, baking soda, protein powder, and Himalayan sea salt in a medium size bowl.
- In a separate bowl, whisk together eggs, almond milk, vanilla extract, and coconut oil.
- Next, slowly add wet ingredients into dry ingredients and whisk together until batter is completely smooth.
- Pre-heat skillet or griddle to medium-high heat and wait until fully heated before adding batter.
- Spray skillet or griddle with Kelapo coconut oil cooking spray until completely coated.
- Ladle about 1/3 of the pancake batter onto hot skillet or griddle, letting the pancake become almost cooked on the edges and bubbly in middle before flipping. Flip pancake to other side to finish cooking, approx. 2-3 minutes.
- Transfer pancakes to a plate, add maple syrup if desired, and enjoy!
Feel free to add in your favorite fruit to this recipe – blueberries or bananas would be delicious! I sliced up strawberries for the side to eat with my pancakes.