So, I wanted to create something a little different. Something which tastes good, is easy to make and will be healthy enough to eat every day for anybody regardless of their current goal.
Coconut pancakes are tasty, different and most importantly will fit in with almost any diet as they are much lower in carbohydrate, sugar free and high in protein!
For this recipe, rather than using protein powder (which can give a slightly rubbery texture), I’m going to use a high protein coconut water from Coco Pro which will provide the bulk of the protein content plus much of the coconut taste.
To replace the flour, I’ve used almond flour mixed with dessicated coconut. The dried coconut meat provides additional flavouring and a great coconut texture which reminds me of coconut macaroons. The ratio required some experimenting in order to get the correct texture and binding, but I think I’ve cracked it.
The IngredientsTo make these pancakes you will require the following;
- 1 carton of Coco Pro Protein Coconut Water
- 40g of Almond Flour (reduced fat is better)
- 30g of Dessicated Coconut
- 3 large Eggs
- 2 tsp of Baking Powder
- 2 tbsp of Granulated Sweetener
- A pinch of salt
- Virgin Coconut Oil (for frying)
Coco Pro pancake ingredients
Making The BatterPlace all the dry ingredients in a large mixing bowl and stir with a spoon, ensuring that they are mixed evenly. This will make your batter smoother and of a much more even consistency (so you will not get lumps of coconut).
When all the dry ingredients look even and there are no lumps, crack in the eggs and add about 200ml of the carton of Coco Pro. Use the edge of the spoon to crack the egg as this prevents getting egg running down the side of the bowl.
Stir the mixture until an even batter is achieved. The batter will not be entirely smooth due to the coconut meat, but this is fine as it will create the coconut texture we’re looking for.
Alternatively you can use a blender. This is the quicker method as you will not need to mix the dry ingredients first, the blender should ensure an even consistency.
Cooking The PancakesAdd about half a teaspoon of coconut oil, butter or other cooking oil to a large non-stick frying pan or griddle over a medium heat. I prefer to use virgin coconut oil for it’s flavour and MCT content.
When the oil has melted and the surface of the pan is fairly evenly coated, pour a single ladle of the batter into the centre of the pan and smooth out using circular movement of the pan or by using the back of the ladle. Try not to make any holes in the mixture as you do this.
Try to ensure there are no holes in the pancake
Leave on the heat for about five minutes or until the bottom of the pancake has become firm.
Now comes the fun part, turning it over!
If you’re feeling adventurous you can try to flip the pancake. If not, carefully turn the pancake using a large spatula. An alternative trick is to slide the pancake onto a plate, then back into the pan by turning the plate over onto the pan (careful not to burn yourself).
Continue to cook the pancake until it’s golden on both sides.
The Coco Pro pancake after ‘flipping’
Depending on the size of your ladle, you should get 4 to 6 large pancakes (not the smaller American style). This should be enough for two people as they are quite filling.
Serving The PancakesTo serve, I went with some strained greek style yogurt sweetened with Stevia. The strained yogurt has much of the lactose removed, so is lower in carbohydrate, higher in protein and fits well with the macro nutrients of these pancakes.
Your delicious protein pancakes served with strained yogurt
The cool smooth yogurt makes a perfect accompaniment for the slightly crumbly coconut texture of these delicious pancakes, but for something a bit fruitier, why not try serving with some fresh pineapple?
You can find a full nutritional analysis in the Coco Pro Protein Pancake Recipe. For more information on Coco Pro, see our our full review of Coco Pro in the nuutrii blog.