Project Description

lemon-vanilla-pancakes-wmkMakes approximately 5-6 medium sized pancakes (as pictured)


  • ¼ cup coconut flour
  • 2 tbsp Growing Naturals Vanilla Rice Protein
  • 1 tsp baking powder
  • ½ mashed banana
  • ½ cup liquid egg whites
  • ½-3/4 cup unsweetened almond milk
  • ¼ tsp vanilla extract
  • ¼ tsp lemon extract


  1. In a large mixing bowl, combine the dry ingredients and mix well. Set aside.
  2. In a separate small bowl, add your mashed banana with liquid egg whites. Add ½ cup unsweetened almond milk and mix until fully incorporated.
  3. Transfer wet with the dry mixture and mix until fully combined. If batter is too thick, add an extra ¼ cup unsweetened almond milk. Whisk through the vanilla and lemon extracts and set aside to sit.
  4. Preheat a frying pan on low heat. Once hot, pour ¼ cup batter per pancake. Cover and cook for 2-3 minutes, until the edges start to bubble. Flip and cook for an extra minute, until just cooked. Remove and continue cooking all the batter.
  5. Layer the pancakes with yogurt, nut butter etc.

Recipe Courtesy of Arman Lieu of 

Approximately (per 6 pancakes without topping): 31g protein | 10.6g sugar | 32g carb | 6.3g fat | 11.5g fiber | 314 calories

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