Steps to Make Blue Corn Pancakes Gluten Free

Gluten-Free Coconut Protein Pancakes

I used yellow cornmeal and whole wheat flour and they came out great!

Recipe Summary Gluten-Free Coconut Protein Pancakes

These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings.

Ingredients | Blue Corn Pancakes Gluten Free

¼ cup coconut flour

1 scoop gluten-free protein powder (such as GNC Pro Performance® Isolate)

2 large eggs

½ cup 2% milk, or more to taste

¼ cup unsweetened coconut flakes

¼ cup miniature chocolate chips, or more to taste

olive oil cooking spray

1 banana, sliced

1 teaspoon honey, or more to taste

Directions

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.

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.

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.

Info | Blue Corn Pancakes Gluten Free

prep: 10 mins cook: 11 mins total: 21 mins Servings: 8 Yield: 8 pancakes

TAG : Gluten-Free Coconut Protein Pancakes

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