Tips for Fluffy Protein Pancakes

Ingredients:

Baking Powder

Psyllium husk (buy it here)

Coconut flour (buy it here)

Cauliflower

Baking powder is a mix of baking soda and an acid. It is a leavening agent, which means its added to recipes in order to produce carbon dioxide to give rise to the finished product. Make sure your baking powder is fresh- old baking powder will make your product flat. No one wants flat pancakes!

Psyllium husk helps to bind your pancakes and gives them extra texture and fluff! I use about 1/2 tablespoon to 1 tablespoon in my recipes. It’s also a great source of fiber.

Coconut flour makes light, fluffy pancakes. It absorbs more liquid than other flours, so you’ll need to add extra water, milk, etc. when cooking with this. It can be used alone or mixed with another type of flour to make delicious pancakes, breads, cakes, bars- anything!

Cauliflower in pancakes?! Yes, and I swear you don’t taste it! Cauliflower makes your pancakes dense and cake-like. To incorporate cauliflower for that cake-like look and texture, simply process raw cauliflower in a food processor or blender, then place in a bowl and microwave for 40 seconds (I usually use about 1/3-1/2 cup for my recipes). Blend it with your other pancake ingredients until smooth.

Pancake Techniques:

While preparing your pancake ingredients, make sure you pre-heat your pan. I usually preheat my non-stick pan over medium high heat and spray with no n-stick spray (you can also use coconut oil or other oil). Make sure it’s hot before you add your batter. Do not use high heat. Keep it on medium and be patient 🙂

DO NOT over mix. This will lead to flat, sad looking pancakes.

Make sure your batter is thick. Thick batter= thick pancakes.

Hope this helps! More questions? Ask away!