Breakfast

Coconut Flour Protein Pancake is for Breakfast.

Coconut Flour Protein Pancake takes 15 minutes to prepare.

Coconut Flour Protein Pancake takes 5 minutes to cook.

Coconut Flour Protein Pancake makes 15 servings.

The ingredients for Coconut Flour Protein Pancake are:

1 serving Protein For Her Vanilla (Foxy Fit)
4 large Egg, fresh, whole, raw
1 cup Milk, 1%
2 tsp Vanilla Extract
1 tbsp Honey
56 gram(s) Bob's Red Mill - Organic High Fiber Coconut Flour (7g / Tbsp) (by SCHNELLD)
1 tsp Baking Soda
.5 tsp Salt

Here is how you make Coconut Flour Protein Pancake:

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.Serve hot with butter, coconut oil, honey, syrup, or fruit.Serving Size: 1 Pancake, Makes 15 pancakesNumber of Servings: 15Recipe submitted by SparkPeople user TSIMONS0213.

The nutritional information for Coconut Flour Protein Pancake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 55.2

• Total Fat: 2.1 g
• Cholesterol: 54.4 mg
• Sodium: 199.3 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.3 g
• Protein: 4.1 g

The dietary needs meet for Coconut Flour Protein Pancake is Low Carb