PEANUT BUTTER COCONUT PANCAKES

IT’S MOTHERS DAY  – get on board with these sugar free, high protein healthy pancakes full of love! Every mum deserves breakfast in bed … Especially pancakes and peanut butter!!

Not only are pancakes one of my favourite breakfasts, but after much experimenting I have managed to create the perfect stack of peanut butter and coconut pancakes which you have got to try. They are delicious, refined sugar free, low carb, and super high in protein and fibre without containing 1kg of sugar and other nasties in regular artificial processed pancakes.

The best part about these pancakes is that you can indulge in the WHOLE stack… yep this recipe is for one serving… without feeling any guilt for them at all. They are a perfectly balanced nutritious meal perfect for anytime of the day and even better as a high protein post-work out snack!

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PEANUT BUTTER COCONUT PANCAKES

GF SF DF P – Serves One – 14 minutes 

(makes 4 small side plate size pancakes or 2 large pancakes but the smaller they are the easier they are to flip – and of course makes for a more impressive stack at the end!)

 

 

PANCAKE INGREDIENTS:

1 whole egg

2 egg whites

1/2 large banana mashed

1 scoop vanilla protein powder or an extra 2Tbs of flour

3Tbs coconut flour (can substitute for another flour)

2Tbs mayvers natural peanut butter

1/2 cup milk (dairy, soy, rice or almond)

1tsp Natvia stevia / raw honey

1tsp vanilla extract

1tsp baking powder

2tsp coconut oil (for cooking)

 

 

PEANUT BUTTER SAUCE AND TOPPINGS

1-2 Tbs natural peanut butter

2Tbs full fat greek yoghurt or coconut yoghurt/cream if you are dairy sensitive  

Coconut flakes

1/2Tbs chia seeds

Cinnamon

 

METHOD:

Combine the wet ingredients, except the coconut oil, in a bowl until well combined. Now add the protein, flour and baking powder. It should resemble the same pancakey consistency as ‘normal’ pancake mix so just add some more milk if required.

Melt 1/4 of the coconut oil (1/2tsp) in a non stick pan at maximum heat. Once melted turn down to medium heat and pour 1/4 of the pancake mix into the pan. Once the pancake is covered in small bubbles and you can slide it around the pan – flip it (carefully) and cook the other side. Take out of the pan and do the same with the rest of the mixture until you have 4 yummy looking pancakes! or potentially less if you have decided to start taste testing whilst cooking.

Assemble your pancake stack on a plate or however you wish. And now the best part…

 

In a little bowl or mug whip the greek yoghurt and peanut butter with a fork until smooth and combined. Add a tiny dash of milk for a more ‘saucy’ consistency. Pour over your stack of pancakes and sprinkle with chia seeds, coconut flakes, cinnamon and some pure maple syrup.

Ofcourse you can top wtih berries, cacao nibs, shredded coconut, almond flakes, bee polen or any other similar goodness! Use the other 1/2 banana to slice on top too and a tiny pinch of sea salt for that salted peanut butter flavour. Enjoy!!

Happy Mother’s Day to all the wonderful ladies out there!!!

K

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7 thoughts on “PEANUT BUTTER COCONUT PANCAKES

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