Toasted Coconut Protein Pancakes with Mixed Berry Syrup

Toasted Coconut Pancakes

This morning, I’m bringing you a new variation on my classic protein pancakes after discovering some leftover toasted coconut from yesterday’s Chocolate Snickerdoodle Bites.  (More on those soon – promise…)

My Toasted Coconut Protein Pancakes with Mixed Berry Syrup are PERFECT for a Spring breakfast to fuel an outdoor run or refuel after a morning weight lifting session.

Or skip the run and the workout altogether and just eat them because it’s Sunday and you’re home alone with your cat and your foster dog and because coconut is everything.

DONE!

Full Shot Coconut Pancakes

 

 

Who knew that two tablespoons of toasted coconut could give my favorite breakfast such a different flavor and texture!  I love discoveries like this:)  These get an extra boost of coconut flavor from So Delicious Unsweetened Vanilla Coconut Yogurt, and I used coconut oil in my skillet instead of my usual butter.  That’s three – THREE – kinds of coconut, my friends.

Part of being a Fat Loss Foodie is knowing how to use one ingredient in many different ways.

WHY is this a big deal when eating for fat loss?

Benefits of Re-purposing Ingredients

  • You will waste less food.

 Instead of putting leftover odds and ends from recipes in ziplock baggies and letting them rot in the back corner of your pantry or fridge, you can use one ingredient in many different recipes until it’s all used up.  Many times, this means taking a recipe and adding to it or modifying it to fit what you have on hand.

  • You discover fun new flavor combinations.

I make protein pancakes several times a week, and have been doing so for years.

HOW do I still love protein pancakes?  Because I rarely make the same batch twice.  I’m always playing with different add-ins – extracts, spices, citrus zest, fruit, flavored yogurts, etc. – to keep them exciting and seasonal.

If you eat the same thing day in and day out, food boredom is sure to set in.  When you’re bored with healthy eating, you’re much more likely to go hunting for the foods you USED to eat or the foods that people around you are eating, even though you know they don’t serve you well.

If you’re a foodie, staying excited by new recipes, new flavors, and new food combinations will make you WANT to continue this new way of eating.  Compare that to being on a diet where all your food tastes the same, doesn’t taste good, and/or doesn’t excite you.

Which “diet” are you more likely to stay on?

  • You create food you love.

After the first bite of these Toasted Coconut Protein Pancakes with Mixed Berry Syrup, I was thinking:

“Okay – YUM.  This combo is a keeper.  Why have a I never thought of this before?!  I have to share these immediately!!!”

I scarfed down my pancakes and then started writing this post because I knew they were good and HAD to be shared.

I knew I had the toasted coconut flavor in the pancakes, and set out to create a topping that was reduced sugar AND that would play well with the pancakes.

“Maple?  No. That doesn’t go with coconut. Honey?  Too cloying.  Berries?  Hmmm…do I go with cherries, blueberries, or strawberry?  Or all of them?”

 

If you don’t love coconut like I do, then start playing around with combining flavors you do love.  Use your favorite desserts, food you see on menus and recipes and photos you see in magazines as inspiration to create the kind of food you can’t wait to eat and share.

What foods and flavor pairings have you discovered lately? SHARE in the comments below – who knows what foodie greatness you’ll inspire!


 

Toasted Coconut Protein Pancakes

INGREDIENTS

1/3 c. oat flour

1 scoop Tera’s Whey protein powder*

1/2 tsp. baking powder

2 Tbs. toasted coconut (unsweetened shredded coconut)

1 packet of Stevia in the Raw

pinch of salt

1/2 c. So Delicious Unsweetened Vanilla Coconut Yogurt

1 whole egg + 2 egg whites OR 1/2 c. egg whites

1/2 tsp. vanilla extract

coconut oil, for skillet

*Omit whey protein powder or use vegan protein powder to make these dairy-free

DIRECTIONS

Preheat skillet over medium heat.

In a food processor, combine dry ingredients.  Pulse until combined.  (Don’t blend for too long or you’ll obliterate the toasted coconut to dust! You want to still taste and see the coconut!)

Add wet ingredients and blend to combine.

Add a little coconut oil to skillet and pour batter into heated skillet.

Cook for 1-2 minutes, or until edges are dry/set and bubbles appear on the surface.  Flip and cook until golden brown on both sides.

Top with my Reduced-Sugar Mixed Berry Syrup.  I used reduced-sugar cherry preserves and added frozen blueberries and blackberries to mine!

Grab a mug of coffee, a knife and a fork, and Bon Appetit, my friends!

LAQ

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