These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings.

prep: 10 mins

cook: 11 mins

total: 21 mins

Servings: 8

Yield: 8 pancakes

Nutrition Info

Ingredients 8

Original recipe yields 8 servings

Ingredient Checklist

• ¼ cup coconut flour
• 1 scoop gluten-free protein powder (such as GNC Pro Performance® Isolate)
• 2 large eggs
• ½ cup 2% milk, or more to taste
• ¼ cup unsweetened coconut flakes
• ¼ cup miniature chocolate chips, or more to taste
• olive oil cooking spray
• 1 banana, sliced
• 1 teaspoon honey, or more to taste

Directions

Instructions Checklist

• Step 1

  Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.

• Step 2

  Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.

• Step 3

  Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.

Nutrition Facts

Per Serving:

100 calories; protein 4.6g; carbohydrates 10g; fat 5.2g; cholesterol 47.7mg; sodium 48.5mg. Full Nutrition