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Tiffany's Training Recipe

High-Protein Coconut Yogurt Pancakes

Thick, filling high-protein pancakes made with coconut yogurt, sprouted oat flour, cake batter whey protein, and multi collagen. These blender pancakes cook quickly on the stovetop and deliver about 24 grams of protein per serving.

Breakfast Eggs High Protein Low Sugar No Added Sugar Post-Workout Quick Meal Skillet
high_protein_coconut_yogurt_pancakes
Prep 5 minutes
Cook 10 minutes
Total
Servings 2
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Ingredients

Pancakes

  • 1/2 cup (4 oz / 114 g) Cocojune organic coconut yogurt
  • 2 large eggs
  • 1/4 cup (35 g) sprouted oat flour
  • 1 scoop (25 g) Clean Simple Eats Cake Batter protein powder
  • 1 scoop (11.5 g) Ancient Nutrition Multi Collagen
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional)
  • Butter, ghee, or cooking spray for the pan

Equipment

  • Blender
  • Nonstick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Instructions

Blend

  1. Add the coconut yogurt, eggs, oat flour, protein powder, collagen, baking powder, vanilla, and optional salt to a blender.
  2. Blend for 20–30 seconds, until smooth. The batter will be thick.

Rest and Heat

  1. Let the batter sit for 2–3 minutes so the oat flour can hydrate. Wait until small bubbles begin to appear on the surface of the batter before you start cooking.
  2. While the batter rests, heat a nonstick skillet or griddle over medium heat and lightly grease it with butter, ghee, or cooking spray.

Cook

  1. Once the rested batter begins to bubble, pour 2–3 tablespoons of batter per pancake onto the skillet. These pancakes spread less than regular pancakes.
  2. Cook for 2–3 minutes, until the edges are set and the bottoms are golden.
  3. Flip gently and cook for another 1–2 minutes, or until the centers are cooked through.

Serve

  1. Serve warm with berries, a little maple syrup, or extra coconut yogurt.

Estimated Nutrition Per Serving

Estimate

Serving size: 2–3 small pancakes

Calories300 kcal
Protein24 g
Carbohydrates16 g
Fat16 g
Fiber2.5 g
Sugar2 g
Sodium230 mg
Saturated Fat9.5 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Notes

  • These pancakes are denser and more filling than regular pancakes because of the coconut yogurt and added protein powders.
  • If the batter feels too thick, add 1 tablespoon of water or a little extra coconut yogurt. If it feels too thin, let it rest longer or add 1 teaspoon more oat flour.
  • Cook over medium heat. After blending, let the batter rest and begin cooking once small bubbles start to appear in the batter.
  • Nutrition is estimated per serving based on 2 servings per batch. Actual values may vary by brand, portion size, and the amount of pan grease used.
  • Approximate whole-batch nutrition: 600 calories, 49 g protein, 32 g carbohydrates, 31 g fat, 5 g fiber, 3–4 g sugar, 465 mg sodium, 19 g saturated fat, and 382 mg cholesterol.
  • Approximate per-serving cholesterol: 191 mg.
Scan to view this recipe online TiffanysTraining.com https://tiffanystraining.com/recipes/high-protein-coconut-yogurt-pancakes/
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