Vanilla Protein Pancakes
After my recent blog post “My Perfect Protein Pancake Pointers” I thought I had best actually post a pancake recipe. I have recently been trying out coconut flour in my pancake recipes and whilst I would say I still prefer buckwheat flour as it produces a lighter and fluffier batter, coconut flour does make your pancakes much sweeter. So if you have a bit of a sweet tooth this may be something for you to try. The trouble with coconut flour in pancake batter is that it absorbs so much moisture. This means that to create the same level of consistency you need to add much more milk, meaning your pancakes get heavier and more dense. That being said these pancakes still turned out pretty darn good, so give them a try and let me know what you think.
- 2 eggs
- 3 tbsp. coconut flour
- 1 banana
- 1 serving of vanilla whey protein
- 2 tbsp. ground almonds
- 1/2 tsp. vanilla essence
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. baking powder
- dd milk until desired consistency is reached (I used around 150ml)
- Electric whisk the; eggs, banana, vanilla essence, cinnamon, ginger and baking powder until light and airy.
- Then gradually your whey protein and flour.
- Add milk as and when needed in order to maintain your desired consistency.
- Heat up a pan (low heat) and spread the thinnest layer of grease over the top, you can use butter but I use a one Kcal spray.
- Spread your batter over the pan in a circle.
- Leave to cook until you see bubbles, then flip. Wait the same amount of time as it took to cook on the first side then remove and start to stack.