I have a very yummy recipe to share with you today!
The other day I was really craving protein pancakes. I was getting very tired of avoiding grains. 🙁 After feeling sorry for myself for a little while, I realized I could probably make protein pancakes with almond or coconut flour!
🙂
I searched all over the internet and found a bunch of recipes, however, I never found the perfect recipe. I wanted one that included a good amount of protein and one that didn’t include unnecessary calories. I also thought it would be fun to add chia seeds.
So, I took inspiration from several different recipes, changed things up a bit and after much trial and error, I came up with the YUMMIEST Coconut Chia Seed Pancakes ever! Here’s my chicken scratch from the creation process;
These pancakes are so so yummy and are perfect any time of day. You could enjoy them for breakfast or lunch. They also make the perfect pre or post workout snack. I love them so much!
Oh, and I made them with coconut flour, obviously. Coconut flour is a very healthy flour (click here to read about the health benefits), but it is a little hard to find! I usually buy mine at a health food store like Whole Foods, Good Earth or Sunflower Market (which apparently is now called Sprouts.) Also, you can’t just sub any flour for coconut flour. It’s a little tricky to bake with.
So, with all that being said….here’s the recipe!
Coconut Chia Seed Pancakes
Ingredients:
(makes 6 pancakes)
- 5 egg whites
- 1/2 cup Unsweetened Almond Milk (or Skim milk)**
- 1/3 cup Vanilla Protein Powder
- 1/4 cup Coconut Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 2 tablespoons Stevia
- 1/2 tablespoon Chia Seeds
**You may need to add more liquid depending on what kind of protein powder you use. If your batter is too thick, just add more liquid until the desired consistency is achieved.**
In a small bowl, mix egg whites and almond milk with a wire whisk.
In a larger bowl, mix the remaining ingredients with a fork.
Combine the wet ingredients with the dry ingredients and mix well.
Using 1/4 C. measure, pour pancake batter onto preheated griddle.
Let cook for a couple minutes and then flip!
Cook on other side until done and then transfer to a plate or cooling rack.
Top with anything you like; nut butters, fruit, agave, honey, maple syrup, etc. Enjoy!
YUM! I topped mine with natural peanut butter, banana slices, a drizzle of agave and unsweetened coconut! THESE ARE THE BOMB!
I hope you all love them! Oh, and these freeze very well. I put them in a freezer bag and then just pop them in the toaster when I want to eat them!
These look like real pancakes!!!! I can’t wait to try them. Since I found out I am gluten intolerant, I have had a harder time losing weight. It’s weird, but there is not a lot of fiber in gluten free products, they can be very calorie dense. So to have an alternative to my GF mixes is awesome!
These look amazing! I will be trying them after I finish my 3 day shakeology cleanse.
I hope you love them! Good luck with your shakeology cleanse. I’ve heard good things about it. 😉
Dang it Amy, I’m so sorry to hear you are gluten intolerant! 🙁 So sorry. I hope you love these pancakes. They are really so so good. They almost taste like a treat to me! I miss you!
Those pancakes look good and pretty easy to make, although I don’t like coconut so I’d leave that out. Thanks for sharing!
Even though you don’t like coconut, I still think you would love these! The coconut flour has a very subtle flavor. I hope you enjoy them!
I could not wait to make these and I’m so glad I did, they are so delicious and filling! I made mine identical to yours toppings and all–so Yummy. Thanks for this recipe 🙂
Yay, yay, yay, yay! I’m so glad you love them! I love healthy AND yummy recipes!! I think I could eat these every day and never get tired of them.
Aunt Mel!
I am so glad you are doing this blog and you look great!
So I’m lactose intolerant and I now think I may have a gluten allergy 🙁 so I was super excited to see these pancakes. I’ve heard about coconut flour and am excited to try it out. I also have galbladder issues so I have to eat low fat or eat just good fats and I think sugar makes my eczema worse…seriously I went from pretty much no health issues to tons within the last couple of years. So I’ll be a loyal follower on your blog as I am filling my recipe books with healthy recipes and I need motivation!
I’m so so sorry to hear about your health ailments Kesa!! I’m so sorry! I really love these pancakes so much. I hope I have other recipes you can enjoy! I’m sure you could tweak some of the recipes to make them gluten and lactose free though!! Let me know if you ever have any questions and I will do my best to help!! I miss you and your cute little family. 😉
YUM! I love these but I did make a few changes. I swapped coconut for almond meal and I halved the recipe. I only had one egg so I used that instead of whites. I put low sugar apricot spread and almond butter on these. Yumm. Thanks
I’m so glad you enjoyed these and I love the changes you made. Apricot spread and almond butter on them sounds amazing!
This recipe is great. It really satisfies my craving for pancakes. I wanted to share a few things I’ve tried that I think turned out really good. First I added a little vanilla and cinnamon to the batter. This added a little more flavor. Next I heated the chia seeds in the almond milk in a small sauce pan. Just long enough for the chia seeds to expand. I took it off the fire and let it cool while I prepared the rest of the ingredients. When I put it all together it looked and poured like real pancake batter. It also made the pancakes fuller and fluffier.
Oh, I love all of the changes you made! Thanks so much for sharing. I’m going to try it out!
Let me know how you like it.