It feels like it’s been forever since I’ve made pancakes for breakfast! Today seemed like a good day for it…since it’s leg day and all. Plus I went on a beautiful hike yesterday in the Marin Headlands with some friends, and all that sunshine has me feeling like pancakes are just the right thing to do 🙂 So I’ve had this big bag of coconut flakes in my freezer for a couple of months now as a result of a Whole Foods impulse buy…I just didn’t really have any plans for them. Until today! Blueberries and coconut = delicious combo.
You may have noticed that my pancakes are looking a little orange…well, that’s because someone (ehem…me!) forgot to buy applesauce at the grocery store. And when you don’t have applesauce to put in your pancakes, what do you do? Substitute it with pumpkin, of course! You can’t taste the pumpkin in the pancakes though, just the delicious, delicate coconut flavor. Normally I’m not a huge coconut fan, but this isn’t an overpowering amount like you’d get in an Almond Joy or something (which I think are gross, btw).
Anyways, I think the pumpkin actually came through for the win here…the pancakes are moist, but still delicate and fluffy.
Blueberry Coconut Cream Protein Pancakes
Ingredients
- 1/3 cup rolled oats
- 1 scoop Cellucor Whipped Vanilla whey protein
- 1 tbsp unsweetened coconut flakes
- 1/8 tsp baking powder
- 3 tbsp pumpkin puree
- 1 egg white
- 3 tbsp unsweetened vanilla almond milk
- 1/4 tsp almond extract
- 1/4 cup blueberries
Topping:
- 1/4 cup Danon Light and Fit Vanilla Greek yogurt
- 1 tbsp unsweetened coconut flakes
- 1/8 tsp almond extract
- 1/4 cup blueberries
- Optional: Toasted coconut flakes
Instructions
- In a food processor or Nutribullet, grind 1 tbsp coconut flakes into a fine powder. Mix with Greek yogurt and 1/8 tsp almond extract. Set aside.
- In a food processor or Nutribullet, grind the oats and 1 tbsp coconut flakes into a fine powder.
- Mix all pancake ingredients except blueberries until smooth, then fold in blueberries.
- Heat a griddle or large non-stick pan over medium-low heat. Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.
- Layer pancakes with yogurt topping and serve.
- If toasting coconut for topping, set oven to broil and spread coconut in a single layer on a baking sheet. Broil for about 1 1/2 minutes or until edges of coconut begins to brown.
Isn’t it pretty?? I used the Let’s Do Organic unsweetened coconut flakes. It’s actually really hard to find unsweetened coconut flakes in a regular grocery store..the majority of them have tons of added sugar. Even the frozen stuff! So check these out at Whole Foods, they’re great.
Time for a pancake photo montage…because I feel like it 🙂
Pancakes…
Pancakes…
Ohhhh pancakes with exploded blueberry sauce! If you want to get this delicious blueberry sauce, just take the 1/4 cup that you were going to top the pancakes with and stick them in a microwave safe dish. Heat ’em up for 20-30 seconds and voila! Sweet sweet blueberry sauce.
