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.

Protein Pancakes

Protein Pancakes


  • 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


  • 1

    Place the shredded coconut in a food processor and blend for about 1-2 minutes.

  • 2

    In a mixing bowl, combine all dry ingredients.

  • 3

    In a separate bowl, whisk the wet ingredients.

  • 4

    Combine the dry and wet ingredients and mix until smooth. Let sit for about 10 minutes.

  • 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.