Gluten-Free Coconut Protein Pancakes combine coconut flour, protein powder and banana with chocolate chips for a nourishing, gluten-free breakfast that doubles as a protein-rich treat.
Prep Time: 10 mins • Cook Time: 20 mins • Total Time: 30 mins • Servings: 4 (Yield: 8 pancakes)
Ingredients
- ¼ cup coconut flour
- 1 scoop gluten-free protein powder (vanilla or chocolate)
- 2 large eggs
- ½ cup 2% milk (or dairy-free alternative), more as needed
- ¼ cup unsweetened coconut flakes
- ¼ cup mini chocolate chips (optional)
- Olive oil cooking spray (or light oil)
- 1 large banana
- 1 tsp honey (optional, for extra sweetness)
Directions
- In a medium bowl combine coconut flour and protein powder. Whisk to blend. Add eggs and ¼ cup milk, stirring to combine; add more milk 1–2 tbsp at a time until batter reaches thick pancake batter consistency. Fold in coconut flakes and chocolate chips.
- Preheat a large nonstick skillet over medium heat and lightly grease with oil spray.
- Slice banana into 24 thin rounds. In skillet, sear banana slices 2–3 minutes per side until golden and caramelized. Remove and set aside.
- Using half the batter, spoon 4 pancake rounds into the skillet. Press 3 banana slices onto each pancake and cook until bubbles form and edges set, about 3–4 minutes. Flip and cook 2–3 minutes more until browned. Transfer to plate and repeat with remaining batter.
- Serve warm topped with extra banana, a drizzle of honey and extra coconut flakes.
Cook’s Note
- Coconut flour absorbs liquid—if batter is dry add milk 1 tbsp at a time. Substitute dried fruit or nuts for chocolate chips to reduce sugar.
Nutrition Facts (per serving)
Calories 239 • Fat 11g • Saturated Fat 7g • Cholesterol 95mg • Sodium 97mg • Carbs 27g • Fiber 6g • Protein 11g