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.
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
Directions
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1
Place the shredded coconut in a food processor and blend for about 1-2 minutes.
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2
In a mixing bowl, combine all dry ingredients.
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3
In a separate bowl, whisk the wet ingredients.
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4
Combine the dry and wet ingredients and mix until smooth. Let sit for about 10 minutes.
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5
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.
