These pancakes are, hands down, the best protein pancakes I’ve made so far! They came out so fluffy and tasty! If I hadn’t made them myself, I would’ve sworn they were “regular” pancakes.
However these pancakes are both gluten- and lactose-free and contain approximately 250 calories per serving of 2 pancakes. That is less than half of the amount of calories for 2 regular apple cinnamon pancakes at a restaurant which pack a whooping 510 calories! So you can enjoy these delicious pancakes with only half the amount of calories.
Ingredients (makes 5-6 pancakes)
1/4 cup flax seed meal
1/2 cup coconut flour
1/2 cup oats (I used spelt oats)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 scoops protein powder
2 tsp. stevia or sukrin gold
1 tsp. ground cinnamon
1/4 tsp. nutmeg (optional)
Optional add-ins: 1/2 a grated or finely diced apple and/or walnuts.
Possible substitutes: If you don’t have coconut flour or milk at hand, but still want to keep the recipe gluten- and lactose free, you can use spelt flour or lactose-free milk instead. You can also use canola or sunflower oil instead of coconut oil.
Make your flax seed meal by grinding flax seeds in a blender till powdery, then put in medium bowl.
Add all dry ingredients to medium bowl and mix well.
In small bowl mix all wet ingredients, then fold into medium bowl and mix till batter is smooth.
Mix in any add-ins here.
Heat non-stick pan on medium heat, you don’t want it to be too hot. Use cooking spray if you think your pan might have tendency to stick.
NB! Since the batter is slightly thick, you’ll need to use your spoon to form and flatten out the batter to shape the pancake on the skillet. The medium heat will also prevent you from over-cooking the pancake which can result in the whey protein becoming rubbery.
Give each side approximately 1 minute and remove from heat.
Voilà! Breakfast is served! Bon appetit! :)