If you are looking to add some more protein into your diet, try my coconut pancakes. They are so flavorful, I often roll them up and eat them right off the griddle! Each serving has around 10 grams of protein. (P.S. – These make for a great breakfast in bed for moms on Mother’s Day!)
2 cups almond milk, homemade or store-bought
3 large eggs
1⁄4 cup agave nectar
1 tsp vanilla extract
2⁄3 cup unsweetened shredded coconut
2⁄3 cup white rice flour
1⁄3 cup coconut flour
1 1⁄2 Tbsp tapioca starch
1 tsp baking soda
1⁄4 tsp kosher salt
Grapeseed oil, for frying pan
In a medium bowl, whisk together the almond milk, eggs, agave, and vanilla.
In a separate large bowl, combine the shredded coconut, rice flour, coconut flour, tapioca starch, baking soda, and salt. Make a well in the center of the dry ingredients. Pour the almond milk mixture into the well and stir until just combined.
Heat a frying pan over low heat. Lightly brush with grapeseed oil. Ladle 2 tablespoons of batter per pancake onto the griddle and cook until bubbles appear near the center, about 3 minutes. Carefully flip the pancakes (they will be delicate) and cook until golden, about 1–2 minutes. Repeat with the remaining batter. Serves 4.