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Coconut Cashew Protein Pancakes featured image
Recipes

By Diana Keuilian

Coconut Cashew Protein Pancakes

[[ recipeID=recipe-8ko395twl, title=Coconut Cashew Protein Pancakes ]]

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These Coconut Cashew Protein Pancakes were inspired by the Maui short stack, rest assured that this version is MUCH healthier using Trulean Frosted Vanilla Cake Grass Fed Whey Protein and calorie-conscious. Though just as delicious.

Servings: 12

Keywords: Coconut, Cashew, Protein, Pancakes, Breakfast

  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins

Ingredients

Instructions

Ingredients

  • ½ cup Trulean Frosted Vanilla Cake Grass Fed Whey Protein
  • ½ cup old fashion oats
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ teaspoon Liquid Stevia (or half a banana)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons chopped cashews
  • ¼ cup unsweetened shredded coconut, toasted and divided
  • 4 eggs
  • 1 cup cottage cheese
  • ½ cup light coconut milk
  • 1 Tablespoon coconut oil

Instructions

  1. Preheat your pancake griddle or large skillet over medium high heat.
  2. Combine all of the ingredients, except for the coconut oil and half of the shredded coconut, in a food processor. Pulse to combine until smooth.
  3. Let the batter sit for 10-15 minutes, if you can muster the patience, to help your pancakes bind together.
  4. Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to medium. Use a 1/4 cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Serve with pure maple syrup and sprinkle with the remaining shredded coconut.