Vanilla Coconut Protein Pancake Recipe

Sometimes I struggle to find blog topics. I know you might find that hard to believe, since my content comes out so consistently and dependably. Yet on occasion I do ask for suggestions to help me out.

Vanilla Coconut Protein Pancake Recipeimage by IPBrian

One suggestion I received was for more information about coconut oil. That one question started a wonderful chain of events that has led to, in my opinion, the tastiest protein pancakes ever.

After receiving the request, I happened to start following Tropical Traditions on Twitter. One day they sent out a tweet offering samples to bloggers to try out. Not one to pass up an item to try, I requested my sample of coconut oil.

I’ve used coconut butter before, but in very small quantities. When the 32 oz jar of coconut oil arrived, I was a little shocked and began to ponder how I was going to use up 32 oz of coconut oil.  So I started to do a little research to see how I might incorporate more coconut oil into my cooking.

It turns out that coconut oil is sort of the new but somewhat misunderstood oil of the moment. Sure coconut oil has been around for awhile, but vilified because it is a saturated fat.

The thing is, as more and more research is telling us, not all saturated fats are created equal.  The saturated fat in coconut oil is mainly lauric acid (which is also present in breast milk) and is a medium chain fatty acid (unlike the long chain fatty acids found in animal products). Medium chain fatty acids are more easily digested and more readily converted to energy, making it a “cleaner burning” fuel.  Coconut oil is also trans fat free, contains no cholesterol and studies have shown it to actually raise HDL levels. HDL is the good kind of cholesterol we want to have circulating around our bodies.

Combine all that with the fact that it is very stable at high heat without breaking down, making it a great cooking alternative for stir fries, sautéing or baking.

Armed with the facts, I started to ponder my new recipe options. This is where the moment of genius occurred. I had been toying with a new protein pancake recipe. I had olive oil on the original ingredient list when I thought why not try the coconut oil instead?

What I am about to share with you is my brand new Vanilla Coconut Protein Pancake recipe. It is my husband’s new favorite, the top of all the pancake recipes I have presented to him. I concur, they are super tasty. In the picture you see my plate with blueberries on top. For something that only feels like a guilty pleasure, try natural peanut butter instead.  I hope you enjoy these as much we have. Let me know what you think. Also visit Tropical Traditions. They have an amazing assortment of coconut products as well as other recipes to help you give coconut oil a try.

Nutrition Facts

Serving Size
1 Pancake
Number of Servings
8
Amount Per Serving
Calories
110
Calories from Fat
25
 
Total Fat
2.7 g  
Saturated Fat 1.7 g  
Polyunsaturated Fat 0 g  
Cholesterol
10 mg  
Sodium
50 mg  
Potassium
150 mg  
Total Carbohydrate
14 g  
Dietary Fiber 2 g  
Sugars 3 g  
Protein
7.7 g  
* Nutritional calculation provided by Dailyburn.

Pamela’s Vanilla Coconut Protein Pancakes

  • 1 cup vanilla soy milk (you can also substitute vanilla almond milk)
  • ¾ cup quick oats
  • ½ cup whole wheat flour
  • 6 oz Fat Free Greek yogurt
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 tbsp  coconut oil
  • 2 tsp baking powder
  • 1 scoop Designer Whey Vanilla Praline protein powder
  • Olive oil cooking spray

In a medium bowl, add oats to soy milk and let sit 5 minutes

In a separate bowl, mix Greek yogurt, egg whites, vanilla extract and coconut oil till smooth. 

Add yogurt mixture, whole wheat flour, baking powder, and whey protein powder to the oat mixture. Mix thoroughly.

Spray a well heated griddle lightly with olive oil cooking spray. Pour batter onto griddle and cook for 3-4 minutes on each side or until they are lightly browned.

Makes 8 pancakes.

  • berlinoise

    This sounds truly divine! Having tried (and loved) ‘your’ protein bar recipe, I can’t wait to try this. Mouthwatering.

  • http://www.thrivepersonalfitness.com/about-pamela/ Pamela

    Let me know when you try them and what you think! I know we love them, but I am always curious to see what others think.

  • Evan

    Awesome recipe, I have shared it with a few friends already, eaten 3 mornins in a row!!
    I didnt have coconut oil, so i subbed canola oil, and added a few tblspoons of shredded cocnut and blueberries!! Thanks!

  • http://www.thrivepersonalfitness.com/about-pamela/ Pamela

    Glad you like them! Invest in some coconut oil and try the Coconut Sweet Corn too!

  • http://alignmentyoganm.com/yogalessons.html Christine

    you could sub almond flour for the wheat and make it gluten free with even more protein! cultured coconut milk (yogurt) would make it dairy free! I’ll let you know how it turns out :)

  • http://www.thrivepersonalfitness.com/about-pamela/ Pamela

    Please do! I know several people with celiac disease and it would be great to know how to modify for them. Thanks!

  • http://dailyburn Holly

    thank you for the recipe!! cant wait to try!

  • http://www.thrivepersonalfitness.com/about-pamela/ Pamela

    You are very welcome. Let me know what you think.

  • http://www.johnnyoptimist.com Johnny Optimist

    Great post. Love the way you describe the conversion & “cleaner burning fuel”.
    You may have picked up on me not exactly being a healthy eater. The recipe looks good. Will most likely give it a try next time I make pancakes.

  • http://www.thrivepersonalfitness.com/about-pamela/ Pamela

    The won’t disappoint. Secret to really good pancakes-hot griddle.

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