- 1/3 cup sorghum flour
- 1/3 cup coconut flour
- 1/4 cup Whole Foods Market vanilla whey protein powder
- 1 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon fine sea salt
- 4 eggs
- 2/3 cup lowfat plain Greek yogurt
- 2 tablespoons lowfat (1%) milk
- 3 tablespoons honey
- 1 tablespoon melted coconut oil, plus more for cooking pancakes
In a small bowl, whisk together sorghum flour, coconut flour, protein powder, baking powder and salt. In a medium bowl, whisk together eggs, yogurt, milk, honey and coconut oil. Stir in flour mixture.
Heat a heavy skillet or griddle over medium-low heat. Brush with coconut oil. Working in batches, pour batter by scant 1/4 cupfuls onto the pan. Cook until pancakes are browned underneath and tops begin to set, about 4 minutes; pancakes will be difficult to flip if tops aren’t a little firm, so don’t rush. Flip pancakes and cook until other side is browned, about 3 minutes more. Lower heat and brush the pan with more oil if necessary between batches. Completely cooled pancakes can be stored in a freezer-safe resealable plastic bag and frozen up to 3 months; reheat frozen pancakes in a toaster or a 300°F oven.
Per Serving: Serving size: 2 to 3 pancakes, 230 calories (70 from fat), 8g total fat, 4.5gsaturated fat, 170mg cholesterol, 360mg sodium, 23g carbohydrates, (3g dietary fiber, 13gsugar), 17g protein.