These kid-friendly and yummy – yet healthy, gluten-free and dairy-free – coconut protein pancakes are easy to prepare ahead for busy weekday mornings. Now that kids head back to school, there isn’t always time in the morning to prepare a nutritious breakfast but these low-sugar and protein and fiber packed pancakes keep in the freezer for up to 3 weeks. Topped with fresh Challenge Butter and served with fruit or yogurt, the recipe below yields enough for a weekend breakfast for a family with 2 kids. If you’re planning to freeze some for a quick weekday breakfast, just double the ingredients.
- ¾ cup oat flour
- ½ cup shredded unsweetened coconut
- 3 teaspoons baking powder
- ½ cup unsweetened and unflavored protein powder (such as collagen powder)
- 2 Tablespoons coconut sugar (or regular sugar)
- 3 eggs
- ½ cup coconut milk
- 2 Tablespoons Unsalted Challenge Butter
Place the shredded coconut in a food processor and blend for about 1-2 minutes.
In a mixing bowl, combine all dry ingredients.
In a separate bowl, whisk the wet ingredients.
Combine the dry and wet ingredients and mix until smooth. Let sit for about 10 minutes.
Heat some coconut oil (or any other oil) in a frying pan and pour tablespoon sizes dots of batter in the hot pan to make the pancakes.