Coconut Protein Pancakes you won’t believe are Gluten Free

  • Ali

 

I’ve been experimenting with gluten free American style pancakes for ages. The mixture was either too thick to cook all the way through or so runny it became a flat pancake rather than a fluffy American style.

These are pretty much perfect in every way. Packed with protein, vitamins and minerals, due to the addition of a plant based protein powder, they are super delicious. They make a perfect breakfast or brunch and would double up as a treat for pudding too. Enjoy

Ingredients:

50g coconut flour

1 ½ tea spoon bicarbonate of soda

2 scoops Arbonne Essentials Vanilla Protein Powder (20g protein)

Pinch sea salt

1 tea spoon vanilla essence

200 – 225ml coconut milk I used a tin of coconut milk which was 80% coconut

2 eggs beaten

coconut oil to cook

 

To decorate

150g Blueberries

1 – 2 tablespoons Maple syrup

 

Directions

Mix all the dry ingredients together in a bowl.

Add the eggs, vanilla and part of the coconut milk. Mix until it forms a dough. Gradually add more coconut milk until you have a dough like consistency that is thick but drops off the spoon.

 

For the blueberry topping

Heat the blueberries before you cook the pancakes. Place the washed blueberries in a heavy bottomed pan over a low heat with the maple syrup. Heat gently until the blueberries begin to pop and release their juice.  

 

For the Pancakes

Heat the coconut oil in a large frying pan.

Drop a dollop of the mixture into the pan and spread. Cook until golden brown on both sides. Transfer to a warmed plate while you make the rest of the pancakes.

 

Serve warm with the blueberry sauce. Enjoy

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