I totally love pancakes for breakfast. They are healthy, tasty and so easy to make. They are so easy to store and freeze that they also make for a great make ahead breakfast. These pancakes today are very high in protein from the eggs and protein powder used and contain healthy fats from coconut oil and coconut milk. Although I have used semolina (sooji) for this recipe along with coconut flour but this recipe can be easily made gluten free by using almond flour instead of semolina.

Sugar has been substituted with stevia and honey. I don’t like the aftertaste of stevia myself. But I have noticed when stevia is used with honey/ maple, the bitter aftertaste is gone and the sweetness is actually enhanced at a cost of substantially few calories. Also I cannot highlight enough the health benefits of raw unfiltered honey. It is very high in antioxidants and has excellent antimicrobial properties.

The recipe here makes 12-15 small sized pancakes.

Ingredients for lemon honey frosting dip

• 1 tbsp coconut oil
• 2 tbsp coconut milk fat
• 4 tbsp lime juice
• 2-3 tbsp raw unfiltered honey
• 2 tbsp coconut flour

Instructions for frosting

• Mix together coconut oil, coconut milk, unfiltered honey and coconut flour.
• In the end, add the lime juice and mix well everything.

Ingredients for the pancakes

• 1/4 cup and 1/2 tbsp coconut flour

• 3 tbsp semolina (sooji)/ almond flour

• 3 scoop vanilla protein powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp lemon zest

• 1 tbsp lemon juice

• 3 tbsp plain/ vanilla yogurt

• 2 tbsp buttermilk/ any milk of choice

• 3 large eggs

• 1 tbsp coconut oil

• 1-2 tbsp honey

• 1/4 cup blueberries

• pinch of salt

  

Instructions for the pancakes

• Beat the eggs well and add in all the wet ingredients and mix thoroughly.

• In a separate bowl, mix together all the dry ingredients.

• Stir in the dry mixture little by little into the wet mixture bowl and mix well. At the end, stir in the blueberries.

• Add a drizzle of oil into a pan on stove top and pour 1/3rd of the pancake batter onto the pan to make small-sized pancakes.

  

Serve the pancakes hot alongside some fresh berries and topped with the delicious lemon honey dip.