Almond-Coconut Protein Pancakes
Keto-friendly almond and coconut flour pancakes with 22g of protein in a single serving — fluffy, low-carb and finished with whipped coconut cream.
22g protein / serving
20 min
Serves 1
Recipe from YouTube by The Broken Science Initiative
Ingredients
- egg2 eggs (100 g)
- coconut cream1 tbsp (topping)
- almond flour2 tbsp
- coconut flour1 tbsp
- whey protein isolate1 tbsp
- coconut milk2 tbsp
- butter1 tbsp melted
- baking powder1/2 tsp
- vanilla extract1/4 tsp
- salta pinch
Method
In a bowl, whisk together the eggs, coconut milk, melted butter and vanilla.
Add the almond flour, coconut flour, protein powder, baking powder and salt; whisk until smooth.
Let the batter sit 3-5 minutes to thicken.
Heat a nonstick skillet over medium-low heat with a little butter; pour 2-3 small pancakes.
Cook 2-3 minutes per side, flipping gently when bubbles form.
Stack and top with whipped coconut cream or crushed pecans.