No need for a blender to enjoy these easy gluten free Coconut Protein Pancakes made with siggi's coconut skyr for a delicious, high protein, lower sugar, coconutty breakfast
Disclosure: This post was sponsored by siggi's. All thoughts and opinions are my own. These partnerships help make Living Well Kitchen a reality, and I appreciate your support of the brands I love!
Making breakfast ahead of time is an excellent way to start your day off on the right note, but that doesn't always happen.
Either I forget to make it in advance or I am craving something warm & comforting like pancakes.
However, pancakes aren't super quick to make unless you use a premade mix, and those aren't my favorite since they usually have ingredients that aren't going to make me feel my best or cost more than I'm willing to spend on breakfast every day.
I decided to come up with a protein pancake recipe that needed less than 10 minutes prep time with only a few minutes of cook time.
Many protein pancake recipes require a blender, and a blender is one extra thing I have to wash.
Not my idea of a quick recipe.
[clickToTweet tweet="Coconut Protein Pancakes w/ my fave @siggisdairy coconut yogurt take minutes to make #dailysiggis #partner" quote="Coconut Protein Pancakes w/ my fave @siggisdairy coconut yogurt take minutes to make #dailysiggis #partner"]
To avoid using a blender or food processor, I decided to use oat flour. It's easy to make a big batch by throwing a bunch of rolled oats in a food processor and pulsing until it forms a flour. I keep it in a big container in the pantry.
Because I wanted to add extra fiber and more coconutty flavor, I used some coconut flour in these pancakes.
Coconut flour itself does not act like most flours, and to be honest, the pancakes I made with coconut flour or even coconut flour + almond flour were not great.
The taste was good, but the texture was disappointingly off.
Mixing oat flour and a little coconut flour resulted in a fluffier, less-dry pancake. Using my all-time favorite siggi's coconut yogurt gives these pancakes flavor and makes them moist.
Have y'all had that stuff?! You must get a container (or 20 because you'll want to enjoy this all the time) asap.
I love that this tasty yogurt with simple ingredients is full of flavor without being full of sugar. More protein than sugar is my kind of yogurt!
The recipe serves two, but it's easily doubled. Leftovers hold up well in the fridge or even in the freezer.
Make sure not to cook these over high heat. Low and slow (and by slow I mean a few minutes) per pancake is the way to go. To make these quick, use a large griddle so you can cook more at one time.
They are made even more delicious when topped with more coconut siggi's, so like I mentioned before, you'll probably want to get more than only one container next trip to the store. 😉
Coconut Protein Pancakes
Ingredients
- 2 eggs
- 2 (5.3 oz) containers siggi’s coconut 2% strained low-fat yogurt divided
- 1 tablespoon honey or maple syrup
- ½ teaspoon vanilla extract
- ⅓ cup oat flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
Instructions
- In a medium bowl, whisk together eggs, one 5.3 ounce container siggi’s coconut yogurt, honey, and vanilla extract.
- In a small bowl, whisk together oat flour, coconut flour, and baking powder. Transfer the dry mixture to the wet mixture and stir to combine completely.
- Preheat a large nonstick griddle or skillet over medium-low heat.
- Add about ¼ cup batter to the griddle per pancake. Flip when small bubbles form on pancake (2-3 minutes), and cook another 2-3 minutes until done.
- Top cooked pancakes with remaining 5.3 ounce container siggi’s coconut yogurt (about ⅓ cup per serving). Enjoy!
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