Gluten-Free Coconut Protein Pancakes
Description
These gluten-free protein pancakes made with coconut flour are super easy to make and definitely won't last long on your weekend breakfast table.
Ingredients
•
1/4 cup coconut flour
•
1 scoop gluten-free protein powder (such as GNC Pro Performance® Isolate)
•
2 large eggs
•
1/2 cup 2% milk, or more to taste
•
1/4 cup unsweetened coconut flakes
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1/4 cup miniature chocolate chips, or more to taste
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olive oil cooking spray
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1 large banana
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1 teaspoon honey, or more to taste
Directions
1
Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly until incorporated; batter should not be too thick or too runny. Sprinkle coconut flakes and chocolate chips into batter; mix well.
2
Grease a large skillet with olive oil spray and place over medium-high heat.
3
Cut banana into 24 slices. Place all slices into the skillet and fry until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 more minutes. Transfer banana slices to a plate.
4
Using 1/2 of the pancake batter, spoon four equal circles into the skillet. Press 3 banana slices into each circle and 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. Remove to a plate and repeat to make remaining pancakes.