Gluten-free Banana Coconut Protein Pancakes!

Sexy bananas in the winter morning light. I'll take it!

Sexy bananas in the winter morning light. I'll take it!

I have pancakes only about twice a year, not because I think they’re bad for me, or I’m being a “carb-phob”, but because they don’t hold me over. In fact eating pancakes actually stimulates my appetite much of the time! Recently, a client inspired me to create a “protein pancake”, one that will keep blood sugar levels in check, provide energy, AND taste good. A tall order, but I believe I have succeeded! The chunks of banana melt perfectly inside the pancake and the protein powder contains stevia so there’s no need for any added sweeteners! So delicious and hearty!

1 cup buckwheat flour (Hodgson Mill or Bob’s Red Mill!)
1 tsp baking powder
1/2 tsp ground sea salt
1 cup lowfat organic plain yogurt (ie, stony field farms)
1 large organic egg
¼ cup coconut oil, melted (plus a little extra for griddle)
½ tsp vanilla extract
1 serving organic vanilla protein powder (2 scoops Tera’s whey)
2 medium bananas diced small
2 Heaping Tbsp unsweetened raw or toasted coconut (plus 2 tsp to sprinkle on top if you wish)

Gluten Free Banana Coconut Protein Pancakes

Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with coconut oil. 
Mix flour, baking powder, and salt together; Combine next 5 ingredients and add to mixture, blending well. Fold in bananas & coconut.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. (I usually flip it too soon, but only out of pure excitement). Continue to cook 1 to 1½ minutes or until golden brown.
Serve immediately.
calories: 355
net carb-33 g
protein- 14g
fat- 18g
Approximate Nutrition info is 4 servings, though a portion based on 3.5 servings is totally acceptable because as always, every ingredient is functional!

Nam appetite protein pancake people!