Protein-packed ingredients like eggs, Greek yogurt and whey powder make these tender pancakes a morning powerhouse. A combination of sorghum flour and coconut flour gives them terrific flavor and means they’re also gluten-free. Be sure to cook the pancakes over gentle heat as the coconut flour and whey powder in the batter causes them to brown quickly.
Special Diets:
Ingredients
Method
In a small bowl, whisk together sorghum flour, coconut flour, protein powder, baking powder and salt.
In a medium bowl, whisk together eggs, yogurt, milk, honey and coconut oil. Stir in flour mixture.
Heat a heavy skillet or griddle over medium-low heat.
Brush with coconut oil. Working in batches, pour batter by scant 1/4 cupfuls onto the pan.
Cook until pancakes are browned underneath and tops begin to set, about 4 minutes; pancakes will be difficult to flip if tops aren't a little firm, so don't rush.
Flip pancakes and cook until other side is browned, about 3 minutes more. Lower heat and brush the pan with more coconut oil if necessary between batches.
Completely cooled pancakes can be stored in a freezer-safe resealable plastic bag and frozen up to 3 months; reheat frozen pancakes in a toaster or a 300°F oven.
Nutritional Info
Serving Size
2 to 3 pancakes
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.