Pancakes are one of those breakfasts we all know and love however, most of the time after consuming a short-stack they tend to weigh us down. Using other types of flour like coconut and almond change the picture for this popular breakfast food and create a pancake that is definitely light, fluffy and still reminiscent of those childhood mornings.
Adding a scoop of protein powder along with eggs to pancake batter creates a protein-packed experience your body will thank you for later. I used a Chai-Vanilla Protein Powder from Momentus that has balanced flavor and creates an aroma your breakfast companions will all enjoy.
Chai is one of those subtle blends of warming spices – cardamon, allspice, cinnamon and sometimes turmeric that pairs nicely with tropical fruits like pineapple. To incorporate these flavors, I infused maple syrup with chunks of pineapple and a splash of vanilla to drizzle gently over your pancakes, so you will feel like your enjoying breakfast on your favorite Hawaiian island.
I think these pancakes are a perfect start to any day and if you’re mornings are hurried, you can prepare the whole recipe on the weekend and freeze the pancakes in batches to enjoy during the week. Just pop the pancakes in the microwave to reheat before serving.
2/3 cup coconut flour
1/3 cup almond flour or blanched almond meal
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
pinch of ground allspice
pinch of salt
1 scoop protein powder, like Momentus Chai-Vanilla flavor
1 tablespoon maple syrup
1 1/3 cups unsweetened vanilla almond milk
oil for pan
Pineapple Maple Syrup
1/2 cup maple syrup
1 cup pineapple chunks, fresh or frozen
1/2 teaspoon vanilla extract
(Makes 9 Pancakes)
- In a large bowl, whisk together coconut flour, almond flour, baking powder, baking soda, cardamon, cinnamon, allspice and salt. Add protein powder and whisk until combined.
- Make a well in center of flour mixture and add eggs and almond milk, whisk until smooth. Let batter rest while you prepare syrup.
- In a small pot over low heat, add maple syrup, pineapple and vanilla. Stir and heat until warm to touch. Turn heat to simmer, while you prepare pancakes.
- In a non-stick skillet over medium heat, add 1/2 teaspoon oil. Using a paper towel, spread oil around pan. Scoop batter into pan using a 1/4 cup measure. Cook pancakes about 4 minutes on each side until light golden brown. Place on plate and put in low oven to keep warm if eating immediately.
- Stack pancakes on plates and spoon pineapple over top. Drizzle with syrup. Enjoy!