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High Protein Coconut Flour Pancakes

Looking for a nutritious start to your morning without giving up those sweet tasting breakfast choices? This delicious high protein coconut flour recipe is the perfect substitute for that high carb, blood sugar spiking options normally consumed at pancakes houses.

It still has the same great taste so there is no sacrifice there. But, there is an extra boost in protein from collagen protein which is great for boosting your metabolism and adding lean muscle mass. It also contains glycine which helps to slow down the effects of aging.

By replacing coconut flour with typical pancake mixes, you are lowering the carb count with a more nutritious fiber source and low glycemic food source. For diabetics, this means it does not spike blood sugar levels.

A homemade blueberry syrup is made using BochaSweet. It provides the final finishing touch to this substantial breakfast!

High Protein Coconut Flour Pancakes

 

INGREDIENTS

  • 3 whole eggs
  • 1/4 cup coconut milk or almond milk
  • 1 tablespoon BochaSweet
  • 3 scoops hydrolyzed collagen protein
  • 1/3 cup coconut flour + 2 additional tbsp
  • 1 tbsp melted coconut oil
  • 1/2 tsp baking soda
  • pinch of pink salt
  • 1 tsp cinnamon

Wild Blueberry Syrup

  • 1/4 cup wild blueberries
  • 2 tbsp BochaSweet
  • 1/4 cup water

DIRECTIONS

In a bowl start off by mixing together the eggs, coconut or almond milk, 1 tbsp melted coconut oil, BochaSweet, and collagen. Next, add the coconut flour, baking soda, and pink salt. Mix well. Melt extra coconut oil in a skillet over medium-high heat. Scoop out 1/3 cup quantity of pancake batter and mold into flat pancakes using a spoon or spatula. Repeat for the remainder of batter.

Make the wild blueberry syrup by processing wild blueberries with BochaSweet and water. Add into a sauce pan and bring to a boil then simmer until a syrup consistency forms. Add on top of the pancakes.

 

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