Gluten-Free Coconut Protein Pancakes

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 239 Calories

Ingredients

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

Recipe Instructions

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 incorporated; batter should not be too thick or too runny. Sprinkle coconut flakes and chocolate chips into batter; mix well.

Step 2

Grease a large skillet with olive oil spray and place over medium-high heat.

Step 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.

Step 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.