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Coconut Protein Pancakes
Paleo, high protein, easy and really good.

Servings: 4

Servings: 4
Ingredients
  • 8 LG Eggs, free range
  • ½ cup Melted Coconut Oil, organic
  • ½ cup Coconut Flour
  • 1 Tbsp Cinnamon
  • 1 tsp Vanilla
  • Pinch Sea Salt
Steps
  1. 1. Heat a large skillet over medium heat.
  2. 2. Put eggs, melted oil, cinnamon, vanilla and salt into a blender and blend until combined.
  3. 3. Add coconut flour and blend well, about 1 minute. Batter should be thick. If its too thin, add a bit more flour.
  4. 4. Lower heat to med-low and add a little coconut oil or butter to pan.  Pour batter into 4" diameter pancakes. Cook about 3 minutes each side, making sure they are set and the bottoms are golden brown before flipping.
  5. 5. Serve with fresh fruit, pure maple syrup, or almond butter.
Notes
  • Makes 8 to 12 pancakes. Divide into 4 servings, store leftovers in fridge or freezer.
 

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