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  • Writer's pictureGraziella Baratta Ventura

Power Protein Pancakes

This recipe is dedicated to all my sweet tooth, gluten free and nut free peeps🙌🏼I’m in love with this new pancake recipe I came up with this morning for my youngest daughter, who insisted on having chocolate for breakfast! I wanted to make chocolate chip pancakes for her, but also with a high protein, and low sugar content. Frequently, a high protein recipe calls for nuts or nut based ingredients. But I wanted this to be more universal. This recipe is exactly what I used from my pantry to create these super yummy, satisfying pancakes. Specific ingredients make all the difference so I wouldn’t recommend substituting.


Power Protein Pancakes


1/4 cup coconut flour (finely milled and high fiber!)

1/3 cup millet flour (finely milled, high protein + fiber!)

1 scoop vanilla protein (literally the best I’ve ever had)

1/2 teaspoon baking powder

Pinch of salt

1 banana, mashed

1 egg, beaten

1/4- 1/2 cup coconut milk

1 tablespoon Ghee (my fave ghee

(Use code GRAZIELLABARATTA for a discount!)

DIRECTIONS: In a medium bowl, mix together the coconut and millet flours with the protein powder, baking powder and salt until well combined. In a separate bowl, mash the banana until smooth, then beat in the egg and 1/4 cup milk until fluffy. Add the wet mixture to the dry flour bowl and mix well. Add additional milk if the batter is too thick, and optional chocolate chips. Heat a cast iron skillet with some ghee and spoon the batter onto the hot pan to form silver dollar sized pancakes. Wait for some bubbles to form but check frequently for readiness to flip. You’re looking for a golden brown color overall. Flip with a spatula and cook until golden brown on the other side. Serve with a small amount of maple syrup or alone as they are perfectly sweetened as is!


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