Gluten-free Banana Coconut Protein Pancakes!
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)
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.
net carb-33 g
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!