PB & J Coconut Flour Protein Pancakes

PB&J Coconut Flour Protein Pancakes 2
  • Yield: 1 servings
  • Prep: 5 min
  • Cook: 10 min


3tablespoons coconut flour
1tablespoon vanilla whey protein powder
1tablespoon ground flaxseed
1/2teaspoon baking powder
1/8teaspoon salt
2/3cup egg whites
1/4teaspoon pure vanilla extract
1tablespoon unsweetened almond milk
1 packet stevia (divided)
1//2cup frozen raspberries
1tablespoon natural peanut butter


  1. In a large bowl combine the coconut flour, protein powder, flaxseed, baking powder, salt, and stevia (if using a liquid sweetener, wait and combine with the wet ingredients)
  2. In a separate bowl combine the eggs, almond milk, and vanilla.
  3. Adding small amounts at a time, combine the wet ingredients with the dry until all is incorporated.
  4. Fold in half of the frozen raspberries and allow the batter to sit for 1 to 2 minutes.
  5. Heat a non-stick skillet to medium heat (spray lightly with olive oil spray if needed)
  6. Once heated, add in batter (about 2 tablespoons for each pancake).
  7. Flip each pancake only when the edges are fully cooked (these pancakes take longer than the typical pancake, and will not flip until ready), cook for an additional 2 minutes on the opposite side.
  8. While the pancakes are cooking, add the remaining raspberries to a small bowl and heat in the microwave for 45 seconds, once heated mash to make a sauce consistency, and stir in remaining stevia or other sweetener of choice.
  9. Once all the pancakes are cooked, drizzle with peanut butter and mashed raspberry sauce.

Recipe courtesy of Christal from Nutritionist in the Kitch. Christal is a nutritionist, massage therapist, animal lover, and foodie from Canada who loves to create wonderful, tasty, guiltless dishes.

Nutritional Info *per serving

  • Calories 319
  • Fat 9 g
  • Carbohydrate 25 g
  • Sugars 5 g
  • Protein 33 g