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Gluten-Free Coconut Protein Pancakes

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Ingrid Sia

"These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings."
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21 m servings 100 cals
Original recipe yields 8 servings (8 pancakes)

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  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.
  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.
  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 Facts

Per Serving: 100 calories; 5.2 g fat; 10 g carbohydrates; 4.6 g protein; 48 mg cholesterol; 48 mg sodium. Full nutrition

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