Gluten-Free Coconut Protein Pancakes
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These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings.
INGRIDIENT
DIRECTION
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 batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
Step: 2
Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
Step: 3
Drop a large spoonful of batter over the banana slices in the same skillet. 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. Repeat with remaining banana slices and batter.
NUTRITION FACT
Per Serving: 100 calories; protein 4.6g; carbohydrates 10g; fat 5.2g; cholesterol 47.7mg; sodium 48.5mg.
Eating best breakfast to start the day had become a good habit. It’s a great way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feel full longer, and less likely grab a side food out of the street food before break .
Making fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your fridge next to the milk or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.
