Coconut Cream Protein Pancakes

Fluffy, filling, and the perfect amount of coconut flavor. I’ve been wanting to test out the coconut emulsion I picked up at T.J. Maxx. I like the flavor better than coconut extract. It tastes more….natural? It doesn’t have a strong aftertaste. But extract works perfectly fine for this recipe too!

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Coconut Cream Protein Pancakes

Servings

Ingredients

• 2 tablespoons oatmeal
• 2 tablespoons coconut flour
• 2 tablespoons vanilla whey protein
• 1/4 teaspoon baking powder
• 1 stevia packet
• 1 tablespoon reduced-fat coconut flakes
• 1/3 cup riced cauliflower pulse in a good processor until finely chopped
• 2 tablespoons plain Greek Yogurt
• 2 tablespoons low-fat cottage cheese
• 1/2 teaspoon coconut emulsion or extract

Servings Ingredients 2 tablespoons oatmeal 2 tablespoons coconut flour 2 tablespoons vanilla whey protein 1/4 teaspoon baking powder 1 stevia packet 1 tablespoon reduced-fat coconut flakes 1/3 cup riced cauliflower pulse in a good processor until finely chopped 2 tablespoons plain Greek Yogurt 2 tablespoons low-fat cottage cheese 1/2 teaspoon coconut emulsion or extract

Instructions

1. Heat a nonstick pan over medium heat. Coat with cooking spray.
2. Microwave cauliflower rice for 40 seconds.
3. Add all ingredients into a food processor. Blend until smooth.
4. Cook your pancakes! Be patient, flip when the edges have set and little bubbles start to form.
5. I layered my stack with Greek yogurt mixed with stevia. You can also add more coconut flakes.