Best Low Carb Protein Coconut Flour Pancakes
These are the ultimate low carb and high protein coconut flour pancakes. Gluten-free and oil-free, these coconut flour pancakes turn out fluffy every time. Make these easy protein pancakes for a healthy breakfast that keeps you full for hours!
Servings: 1 servings
Ingredients
- 1 egg
- 2 egg whites (sub with 1 whole egg)
- 20 grams (2 tbsp) oat flour (sub with flour of choice)
- 20 grams (2 tbsp) coconut flour
- 20 grams (2 tbsp) vanilla protein powder (see notes*)
- 1/2 to 1 tbsp granulated sweetener of choice (sugar-free if required)
- 1/2 tsp baking powder
- 1/2 tsp apple cider vinegar (optional for fluffy pancakes)
- 60 to 70 ml (1/4 cup) milk of choice (see notes*)
Instructions
- Optional for fluffy pancakes. Stir milk of choice together with apple cider vinegar and set aside for 2 to 5 minutes.
- In a mixing bowl whisk together egg, egg whites and sweetener of your choice.
- Add to the bowl coconut flour, oat flour, protein powder and baking powder.
- Pour into the bowl the milk mixture (milk + apple cider vinegar, or use just milk) and stir to combine, without over-mixing the pancakes batter.
- Let low carb pancake batter rest for 5 minutes.
- Pour one scoop batter into hot and greased pan. Cook your pancakes at medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
Notes
- This coconut flour pancakes recipe can be prepared with whey protein powder or vegan protein powder. If you make this recipe with whey protein use 60 ml (1/4 cup) milk or use 70 ml (1/3 scant cup) milk if you are using vegan protein powder.
- Replace vanilla protein powder with unflavored protein powder plus 1/2 tsp vanilla extract (or 3 to 4 vanilla flavor drops).
Nutrition
Calories: 352kcal | Carbohydrates: 11g | Protein: 32g | Fat: 18g