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Carob Chip Coconut Protein Pancakes

These protein pancakes are absolutely delicious and are easy to throw together.
Course: Breakfast
Cuisine: Universal
Keyword: Vegetarian
Servings: 2 people
Calories: 271kcal


For the Pancakes

  • 1/2 teaspoon coconut oil
  • 2 tablespoons coconut flour
  • 1/2 tablespoon chocolate whey protein powder
  • 1/2 tablespoon shredded coconut reduced-fat
  • 1/4 teaspoon baking powder
  • 5 tablespoons liquid egg whites
  • 2 tablespoons vanilla almond milk unsweetened
  • 1/2 teaspoon applesauce unsweetened
  • 2 tablespoons vegan carob chips or dark chocolate chips

For the Sauce

  • 2 tablespoons powdered peanut butter natural, used PB2 in this recipe
  • 1 teaspoon instant coffee drink used Inka in this recipe
  • 3 tablespoon water


For the Pancakes

  • Grease pan with coconut oil and let heat on medium/low heat. While the pan is warming up, combine the dry ingredients in a bowl. Add egg whites and combine. The coconut flour will absorb a lot of the liquid. Add almond milk and applesauce and combine again. When the pan is heated, put the mixture on the pan. Sprinkle with carob chips. Cook for 5-8 minutes or until the pancake moves around the pan more freely. Flip and cook for a few more minutes. Serve with sauce. Top with more shredded coconut and carob chips.

For the Sauce

  • Combine the peanut butter powder (PB2) and instant coffee (Inka) in a small bowl, add water and stir until all of the dry ingredients have dissolved and combined to create a nice sauce. Stick in the freezer while the pancakes are cooking so that the mixture thickens up a tiny bit.


Serving: 0.5recipe | Calories: 271kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 52mg | Fiber: 3g | Sugar: 15g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6