Coconut Protein Pancakes

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This is a great rest day meal – in between heavy activity days – OR an excellent protein meal, for recovery, an hour after  exercise.
(Makes 5 filling pancakes, due to fiber)

3 large eggs

1 teaspoon of vanilla

½ tablespoon of sweetener: honey, or maple syrup.

¾ cup of water

1/3 cup of coconut flour

½ cup of sunflower flour, or almond flour (grind the seed or nut in a coffee grinder or food processor, or purchase almond flour (also called almond meal)).

 

The How-to’s:

  1. In a mixing bowl add your 3 eggs and beat until blended.
  2. Add all other liquids to the bowl: water, sweetener, vanilla, and whisk together.
  3. Place frying pan on burner and turn on to medium heat. (Medium-high if your stove does not get as hot as others.)
  4. Add flours to bowl and stir well until mixed together. The pancakes batter will slowly thicken as the coconut flour starts to absorb the moisture. This is OK for this recipe. Wait until pan is hot.
  5. When pan is hot, take a 1/3-cup measuring cup and scoop batter onto the pan. It will look thick and clumpy; gently spread it out into a small circle with the measuring cup.
  6. When the batter starts to dry around the edges of the pancake and a few air bubbles or tiny holes form, it is time to flip the pancake. Approx: 3 minutes on one side and 1 on the other.
  7. Serve and enjoy with fruit, and a small amount of nut butters and maple syrup. A personal favorite is almond butter and frozen berries that always include cherries. Yum!