Raspberry + coconut go together perfectly in this fluffy vanilla pancake.
Pancakes are my go-to on lazy weekend mornings. These are gluten-free, low in sugar, and will quickly become a favorite.
Layer pancakes with almond butter for the ultimate experience.
20 minutes | 8-10 pancakes
1 cup gluten-free flour (Trader Joe's)
1 scoop Garden of Life raw organic vanilla protein powder
3/4 cup almonds + unsweetened shredded coconut blended into a flour
3 Tbsp ground flax
1 egg (can leave out for vegan - flax acts as a binder)
¼ cup unsweetened shredded coconut
½ frozen raspberries
1 ripe banana, mashed
1 tsp baking powder
filtered water (until desired consistency – a thick pancake batter)
unsweetened shredded coconut
maple syrup drizzle
Mix all ingredients together.
Heat a skillet on medium-high heat.
Use coconut oil to grease the pan.
Portion ¼ cup of batter per pancake. Flip when edges start to form and batter starts to bubble. Pancakes should be golden brown on each side.
Remove from skillet and stack on plate. Optional to spread almond butter in between each pancake.
Top with toppings
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?