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
Yields: 6 small pancakes
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
- Separate the egg yolks from the egg whites.
- Place the egg yolks, agave nectar and coconut oil into a bowl and mix thoroughly.
- Add in the coconut milk and stir.
- In a separate bowl, combine the coconut flour, bicarbonate of soda, salt and protein powder.
- Slowly add the dry mixture into the egg yolk mixture to create the pancake batter. Be sure not to over mix, lumps are okay.
- Whisk the egg whites for 2-3 minutes until they are white and very foamy.
- Gently fold the egg whites in the pancake batter.
- Allow the pancake batter to sit for 5 minutes before cooking your pancakes.
- Heat a teaspoon of coconut oil in a frying pan over a low-med heat.
- Use a 1/4 cup measure to scoop the pancake batter into the pan.
- 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:
- Add 3/4 cup of blueberries and 1/4 cup of agave nectar to a pot.
- Bring to the boil for 3-4 minutes.
- 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.