High Protein Pancakes

Author: Susan R. Johnson MD, F.A.A.P.

Published: Jan. 18th, 2014

Updated: Sept. 15, 2017

1st Recipe: Whole Wheat or White Flour Pancakes

Mix 1 cup sifted flour with 3/4 tsp of baking soda and 1/2 tsp of sea salt

Beat 4 eggs and add to above flour mixture

Mix 8 oz of organic, plain yogurt (preferably Strauss or home-made)
with 1/4 cup water (can also use orange juice or 1/3 to 1/2 cup apple
sauce). If only water is used than it is recommended that at least 1
Tbsp of sugar be added for sweetness.

Combine yogurt mixture with flour/egg mixture.

Preheat large frying pan on medium heat and add coconut oil. Now pour pancake mixture into pan and cook. Flip pancake as needed.

I often use applesauce for the topping or heat applesauce with a small amount of pure maple syrup for flavor. Mashed strawberries or blueberries can also be used for the topping.

These pancakes can be pre-made and frozen so they can quickly be pulled out of the freezer in the morning and heated in the toaster for a quick pancake breakfast.

2nd Recipe: Gluten-free Pancakes (adapted from Mercola.com)

In large bowl, mix:

  • 1/2 cup of coconut flour
  • 1/3 cup of almond flour
  • 1 1/2 tsp of baking powder
  • ...and a pinch of sea salt

In separate bowl, gently Beat or mix together:

  • 4 eggs
  • 1/3 cup of raw milk (or 1/3 cup of Calafia brand-coconut and almond milk, or 1/3 cup yogurt)
  • ...and 1 tsp of vanilla extract

Slowly work wet ingredients into dry ingredients, adding a little more of the milk or yogurt, if batter is too dry.

Heat large skillet to medium-high heat and use coconut oil to continually grease skillet, while making pancakes. Add 1/4 cup or more of batter for each pancake.

Use the heated applesauce topping (with a small amount of maple syrup) or mashed fruits.

3rd Recipe: Oatmeal Pancakes

Here is another recipe from the book, Nourishing Traditions: One can take 1 1/2 cups of left-over oatmeal and add 1 egg and stir. Coat a frying pan with 1-2 tablespoons of butter and then scoop the oatmeal-egg mixture onto the pan by large spoonfuls. Flatten the spoonfuls with the back of the spoon and cook each side of these oatmeal pancakes until lightly browned. Serve with a little raw honey (a good source of minerals and enzymes), sucanat, or 100% maple syrup for breakfast or an early afternoon snack.