So I added a spoonful of chia seeds to the batter and they not only made it a bit thicker. but really added a nice taste and a bit of crunch, too. I used 2 eggs in my batter, but if you want to save a few grams of fat you could use 1/4 cup of egg whites in place of one of the eggs. Feel free to double the recipe if you want to share with a friend.
Makes 1 serving
- 2 fresh eggs
- 2 Tbs coconut flour
- 1 Tbs chia seeds
- dash of vanilla
- dash of cinnamon
- Mix everything together and pour into a non-stick pan set over MEDIUM heat.
- Allow to cook about 5 to 7 minutes and then flip over and cook second side for about 2 minutes.
- Serve with fruit or your favorite syrup, honey, nut butter or yogurt.
Made with 2 eggs:
Weight Watchers P+ = 8.
Calories 264; Protein 20g; Carbohydrate 16g; Fat 21g; Fibre 12g.
Made with 1 egg and 1/4 cup egg white:
Weight Watchers P+ = 7.
Calories 220; Protein 21g; Carbohydrate 16g; Fat 16g; Fibre 12g.
The batter is quite thick and you may need to spread it a bit.
The second side cooks much quicker than the first.
Served with some peaches, strawberries and mango….
and yes, a bit of syrup!
Other than the Coconut Pancakes that I have already linked to in the opening paragraph of this post, here are some of the other grain-free pancake recipes I created this year:
There are lots of other pancake recipes in my FEATURE RECIPES - BREAKFAST section as well.
There are some with oats, some with whole wheat flour and some grain-free with protein powder. There are almond butter pancakes, ‘Oreo’ protein pancakes, strawberry pancakes, pumpkin pancakes and banana pancakes… to name only a few. Something for everyone! Really. Cottage cheese anyone?
Are you pancake lover too?