Vanilla Coconut Protein Pancakes

One of the delicious recipes from Perth Fit Chix Breakfast workshop hosted by Naed Nutrition held last month. This was a crowd pleaser and a nutritious breakfast option

Serves 2

Ingredients

·         2 tbsp buckwheat flour

·         2 tbsp almond meal

·         3 tbsp whey protein powder  (use pea for dairy free)

·         1/2 tsp baking powder

·         pinch of salt

·         1/2 tsp chia seeds

·         1 tbsp shredded unsweetened coconut

·         1 egg

·         1tsp of vanilla essence

·         2-4 tbsp almond milk

To serve

·         1 tbl shredded unsweetened coconut to serve

·         2-3tbl yoghurt to serve

Method

1. Combine all the dry ingredients in a bowl. 

2. Then add wet ingredients (start with 2 tbsp of almond milk and add more accordingly.  Every protein powder is different so to avoid getting batter that’s too thin, adjust accordingly) and stir together. 

3. Heat a pan and spray with non-stick cooking spray. 

4. Pour 2 tbsp of batter to form each pancake. 

5. Cook a few minutes.

6. Once it starts to bubble on top, flip and cook an additional minute or two. 

7. You’ll get exactly 4 pancakes if you measure (and use a spatula to scrape the bowl).

Nutrition Information
Servings per package:	2.00
Serving size:	110.00	g
	Average Quantity per Serving		Average Quantity per 100 g
Energy	1220	kJ	1110	kJ
Protein	21.5	g	19.5	g
Fat, total	16.9	g	15.3	g
- saturated	6.7	g	6.1	g
Carbohydrate	10.8	g	9.8	g
- sugars	4.4	g	4.0	g
Sodium	182	mg	166	mg

For more information on healthy breakfast simply email Sinead at naednutrition@gmail.com