Super Fluffy Coconut Vanilla Protein Pancakes
This post was most recently updated on August 20th, 2019
Super Fluffy Coconut Vanilla Protein Pancakes
Just look at the height of these pancakes!!! If you’re looking for a recipe that tastes good but still has protein and lower carbs, this is it! This recipe is tested with vanilla protein powder. The goal was to make them fluffy and healthy while adding protein to help keep you full longer and balance blood sugar (regular pancakes are murder on blood sugar – especially if you add syrup).
Although this recipe is healthier than regular pancakes we wanted them to taste good too. We didn’t add any additional sugar.
First, this recipe was created with Liv International vanilla protein powder (read more about it by following the link). Why this brand protein powder? First, it has no sugar and less than a gram of carbs. Second, it tastes good and dissolves well in liquid. Plus it packs a lot of protein! You can buy it here. Just go to the link at the top that says, “supplement store”.
Of course you can try to use another vanilla powder but the results will not be the same.
The secret to higher fluffier pancakes is using ring molds. You can make it without molds but the batter will spread and they won’t be as tall and fluffy – and we we’re going for super fluffy!
There are affiliate links in this post and we may earn a commission at no cost to you should you shop through our link. The protein powder was given by Liv International. After testing and drinking so many brands of low carb protein, it’s my favorite. I wanted to create some recipes to help vary ways to get extra protein into my diet. I hope it helps you too!
After the recipe you’ll find details about our tests and a step by step overview of the recipe.
- 2 ring molds or 2 round cooking cutters, approximately 4” x 1”
- Large skillet
- Whisk (like this adorable chicken one) or hand mixer
Super Fluffy Coconut Vanilla Protein Pancakes
- 4 large eggs
- 1 1/4 cups lite coconut milk
- 1 1/2 cups flour
- 2 scoops vanilla protein powder - we used the one linked to above
- 2 tbsp coconut oil spray or solid
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp cream of tarter
- Separate eggs into bowls; 4 egg whites in one larger bowl and 2 egg yolks into another smaller bowl, set aside. Using a whisk or hand mixer, whip the egg whites with the cream of tartar until stiff peaks form, set aside. *This process helps make pancakes fluffy.
- In another bowl, combine flour, protein powder, baking powder, and salt.
- Blend coconut milk and egg yolks into flour mixture until thoroughly combined.
- Slowly fold egg whites, careful not to over mix.
- Set pancake batter aside for 10 minutes.
- Prepare ring molds or cookie cutters with coconut oil to prevent sticking.
- Prepare skillet by melting 1-2 teaspoons of coconut oil on medium-low heat.
- Place ring molds in center of skillet and fill each half-way with pancake batter. Batter will bubble and rise as it cooks. When surface is bubbly, carefully flip ring mold with a spatula.
- Remove ring mold as the pancake sets. *Tongs work great for removing the ring mold as they are hot.
- Serve with your favorite toppings, maple syrup, blueberries, butter, etc.
- Store extra in a sealed container, re-heat in microwave, oven, or air fryer.
The goal for this pancake recipe was to create something healthy and original. We tested variations of ingredients to build an ultra fluffy pancake without any added sugar. Of course, a must was a great tasting pancake that both adults and kids enjoyed.
Also see this amazing vanilla protein balls recipe for a quick nutritious snack any time of day!
Tests to Get the Most Fluffy Pancakes
We did 3 tests to see what works the best.
Test #1: Remove white flour
The first test used coconut flour in an attempt to move away from white flour. These were just OK. Not terrible, not delicious, but definitely not fluffy. Coconut flour tends to make pastry a bit heavy and the consistency isn’t typical of a pancake. We didn’t try almond flour as it’s quite similar in texture to coconut flour. Of course, if your dietary goals restrict the particular use of white flour, then coconut flour, almond flour, or rice flour can be used in equivalent measurements. Just know that these won’t result in the pancake mouth feel and flavor you probably grew up with and envision.
Test #2: Use almond milk and coconut flakes
The second test used white flour, unsweetened coconut flakes, and almond milk. The thought process with the coconut flakes, while unsweetened, was to bring in a little sweeter flavor to the pancake. This tasted pretty good, but the coconut flakes gave the pancakes a bite we weren’t aiming for. The grittiness of the coconut flakes was a bit off putting. Adding coconut as an optional topping choice seemed to make more sense.
Test #3: Try lite coconut milk
The third test continued with the white flour as it seemed the best option. Cake flour would also work well here, and while it’s not typically in everyone’s pantry, does make a good light cake. This time we brought in a can of lite coconut milk for that coconut flavor. The protein powder really gives a great vanilla flavor and the combination makes for a nice pancake with the texture and consistency we were looking for.
During the creation process, the height was another factor that was important. Creating an ultra fluffy pancake without making it into a dense “cake” needed consideration. Of course we tried to make a pancake without the ring molds, and while it wasn’t completely flat, it just wasn’t that wow factor either. The ring molds, while some may think a bit cumbersome to making pancakes, were actually the perfect tool to use. These forced the pancake to spread up instead of out. Can you make this recipe without the ring molds? Absolutely, but they won’t be that beautiful mile high pancake.
We would be remiss without discussing the need to separate the eggs and utilize the power of cream of tartar in this recipe. We typically think of separating eggs, adding them one at a time, beating the whites, etc. as something only used for making the most delicate cakes, however, steps like this are great techniques to bring into any baked good or fried pastry creation. Stiffening up the egg whites with the cream of tartar brings air into the batter, which fluffs and lifts the pancake, as long as they are gently folded in. Letting the batter rest is imperative in this process, don’t skip it! We think you’ll agree that bringing time tested techniques into applications such as pancakes is well worth it.
We’d love to hear about your creative kitchen tips for making the best healthy pancakes for your family.
Instructions for Super Fluffy Coconut Vanilla Protein Pancakes:
To make these super fluffy pancakes, first gather your supplies and measure out your ingredients. This helps ensure you have everything you need in the correct quantity to make as many batches as you need. One batch of this recipe makes five pancakes. These are great stored in a container in the fridge for a quick protein bite on the go and can quickly be heated in the microwave or air fryer if you prefer them warm.
You’ll want to separate your eggs, using three bowls, as you’ll have 2 additional egg yolks that aren’t going into this recipe. Save these for your next egg dish!
Beat your egg whites with the cream of tartar until stiff peaks form, this will take several minutes and is much easier to do with an electric hand mixer. Although, there’s just something about mixing things by hand for some of us that reminiscent of our youth and home cooking. The stiff egg whites are a what really boost the fluffiness of these pancakes, so be sure to work them good.
If you don’t have cream of tartar, you can substitute it with equal amounts of lemon juice or yogurt. Both of these substitutions have the acidic properties that would help stabilize the egg whites.
In a medium size bowl, blend together your dry ingredients; flour, protein powder, baking powder, and salt.
If you are using canned coconut milk, be sure to stir it well before adding as it tends to separate in the can.
Add your coconut milk and egg yolks to the flour mixture. Blend these together until you have a creamy batter.
Add your egg whites and gently fold in with a spatula.
The process of folding ingredients in is delicate. You don’t want to overwhip or go to quickly. Take your time, allow the egg whites to slowly develop into the batter.
A very important step is allowing the batter to rest for ten minutes. As a matter of fact, you can do this with your scrambled eggs too. Whip them and allow them to rest. The result is a fluffier product!
Prepare your favorite skillet with coconut oil, solid or sprayed, on a medium-low heat. Spraying the inside of the ring molds or cookie cutters is a brilliant way to prevent the pancake from sticking as it rises to new heights.
Fill your ring mold half full. Any more than that and you risk the batter bubbling up over the edge as it cooks.
Watch for bubbles to appear on the top of the pancake as it cooks from below. You’ll know it’s time to flip when the edges have a little more cook to them as pictured here.
Carefully flip your fluffy pancake with the ring mold still attached. Use a sturdy spatula for best results and have your tongs ready.
Using your tongs, carefully remove the ring mold from the pancake and finish cooking for an additional one to two minutes.
You’ll know these delightful pancakes are ready when they are lightly toasted brown and spongy to the touch.
Serve with your favorite toppings, like butter, blueberries, and pure maple syrup or go another route with deliciously tangy goat yogurt, fresh raspberries, and a sprinkle of unsweetened coconut.