Paleo, Primal, and Gluten-Free Recipes

Single Serving Protein Powder-free Protein Pancake

I like the concept of protein powders and making protein pancakes from them, but I can’t find a protein powder that I think tastes good. Thanks to almost 3 years Paleo, my taste for sweet isn’t what it used to be (I count that as a good thing!). Therefore I find protein powders to be cloyingly sweet. I have come up with my own single serve pancake that doesn’t have protein powder and is relatively high in protein thanks to eggs. This pancake also has a good dose of fiber because of the coconut flour. I like to top mine with frozen berries that I have thawed and mashed with the back of a fork, but of course you could use any topping you want. Even though these pancakes are mainly eggs, they don’t taste too eggy so they are a nice break from my usual scrambled/fried eggs.

In my opinion, these are the perfect grain-free pancakes. Mainly because they don’t produce leftovers because I think leftover pancakes can be gross. Also you are preparing just one pancake so you won’t feel like a short order chef chained to the stove until all the pancakes are made. Also, they require little effort and premeditation so if I want a pancake in the middle of the week, I can have one with little fuss.

Single Serving Protein Powder-free Protein Pancake
Printable Recipe

2 tbsp sifted coconut flour (be careful not to pack the flour in the spoon or the pancake will be too dry)
1 tbsp blanched almond flour
stevia, to taste (if using liquid drops, add with the eggs, not with the flours)
1 pinch salt
a few drops of vanilla extract
2 large eggs
2 tsp coconut oil or butter

1. Combine the flours, stevia, and salt in a small bowl. Beat together the vanilla and eggs. Pour the eggs into the dry ingredients and stir to combine. I find a regular fork to be the best tool for mixing this batter. The batter should be thick but pourable, like regular pancake batter. If the batter is too thick, add a few drops of water.
2. Heat a small skillet over medium heat. Melt the oil or butter, then pour in the batter. Flatten the batter into a 1/4″ disk. Cook until small bubble form on the surface and the edges start to firm. Flip and reduce the temperature to medium-low so the middle cooks but the bottom doesn’t burn. The pancake is done when it is firm but springy and the second side is brown. Serve with your desired toppings.

  • Servings per recipe: 1 (with no toppings)
  • Per serving:
  • Calories: 321.6
  • Fat: 23.6 g
  • Saturated fat: 11.2 g
  • Cholesterol: 372 mg
  • Sodium: 297 mg
  • Carbohydrate: 12.3 g
  • Fiber: 6.8 g
  • Sugars: 0.7 g
  • Protein: 16.1 g


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