Dairy and gluten free protein pancakes

Pancake Day is just around the corner (9th of February) so today I am sharing a delicious pancake recipe with you so that you will be able to indulge on the day. Holland & Barrett challenged me to make healthier pancakes using some of their own ingredients and– seeing as I love pancakes– I was totally up for this challenge.

To fit in with my own dietary needs I decided to make coconut flour protein pancakes with a sweet blueberry topping. These pancakes are gluten-free and dairy-free and Holland & Barrett kindly sent me the following items to make my pancakes:

  • Coconut Flour Frenzy 400g*
  • Soya Protein Powder (vanilla flavoured)*
  • KoKo Dairy Free Original Coconut Milk*
  • The Groovy Food Company Premium Agave Nectar Light & Mild*
  • Beneficial Blueberries *

I also used eggs, bicarbonate of soda, salt, coconut oil and in the end I used fresh blueberries over the dried ones listed above, the reason for which I’ll tell you more about in just a second.

What I didn’t realise when I took up this challenge was that making a coconut flour pancake recipe was not as easy as I had first anticipated. I kind of naively assumed I could just substitute traditional ingredients for the gluten and dairy free ones.

This turned out not to be the case and I spent the weekend experimenting to create the perfect recipe. In the process, I ended up making 5 batches of pancakes over 2 days until I finally came up with a recipe I was happy with.

Can you tell I am a perfectionist?

The dried blueberries were used up in this process, which is why they are not in the final recipe. In the end, I decided to make a blueberry topping using fresh blueberries, which is sweet and delicious.

Thankfully what started out as more like a sweet omelette after my first attempt (too many eggs in the recipe), eventually ended up as super fluffy, light and delicious pancakes.

I’ve made this recipe a couple of times now and each time they have turned out great. Be sure to follow the recipe exactly and allow your pancake batter to sit for 5 minutes before cooking.

If you don’t have protein powder, add in an extra tablespoon of coconut flour and a few drops of vanilla essence. Also, you can substitute the agave nectar for a liquid sweetener of your choice, such as maple syrup.

Pancakes can be tricky to cook so make them small to get nice thick pancakes. Or do what I do and use a mould until one side is cooked!

Protein Pancakes With Blueberry Topping Recipe

Photograph shows dairy and gluten free protein pancakes with a blueberry topping on a blue plate with a napkin and fork and knife at the side.

Yields: 6 small pancakes

Ingredients:

For the pancake batter:

  • 1/2 cup of coconut flour
  • 1/2 teaspoon bicarbonate of soda
  • Pinch of salt
  • 1 tablespoon of vanilla protein powder
  • 2 eggs
  • 1 tablespoon of coconut oil
  • 1/2 tablespoon of agave nectar
  • 1/2 cup of coconut milk

For the topping:

  • 1/4 cup of agave nectar
  • 3/4 cup of fresh blueberries

Method:

  1. Separate the egg yolks from the egg whites.
  2. Place the egg yolks, agave nectar and coconut oil into a bowl and mix thoroughly.
  3. Add in the coconut milk and stir.
  4. In a separate bowl, combine the coconut flour, bicarbonate of soda, salt and protein powder.
  5. Slowly add the dry mixture into the egg yolk mixture to create the pancake batter. Be sure not to over mix, lumps are okay.
  6. Whisk the egg whites for 2-3 minutes until they are white and very foamy.
  7. Gently fold the egg whites in the pancake batter.
  8. Allow the pancake batter to sit for 5 minutes before cooking your pancakes.
  9. Heat a teaspoon of coconut oil in a frying pan over a low-med heat.
  10. Use a 1/4 cup measure to scoop the pancake batter into the pan.
  11. Cook one side for a few minutes, flip over and then cook the second side. You can use a fork to gently lift your pancake to see if it is ready to flip.

To make the topping:

  1. Add 3/4 cup of blueberries and 1/4 cup of agave nectar to a pot.
  2. Bring to the boil for 3-4 minutes.
  3. Serve over pancakes.

I hope you enjoy! Do let me know in the comments if you decide to try this recipe.

 

*I was kindly sent the above items free of charge from Holland & Barrett to make my pancakes as part of their blogger protein pancake challenge campaign.

Author

Hello, I'm Donna. I was diagnosed with Fibromyalgia in 2013 and started this blog shortly after. After my health declined significantly the following year, I decided to become my own advocate and searched for answers. It took two years but, in 2016, I finally discovered I had Lyme Disease. On February Stars, I share my personal journey back to better health; discussing what has helped me and the mistakes I've made along the way. I also cover topics on self-improvement, managing symptoms and living life to the fullest with chronic illness.

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.