Recipe: High Protein Pancakes!

News Written by Richard Harris

Who says fun food can’t be healthy?

Lets celebrate shrove Tuesday with these delicious gluten free, high protein and high fibre pancakes!

Preparation time: 5 - 10 minutes

Cooking time: see below

Ingredients (serves 2):

100g of Almond Flour

1 tablespoon of Coconut Flour

3 Free – range eggs

50ml of water

¼ teaspoon of nutmeg or cinnamon

5 – 10 g of Coconut Oil (as needed to cook)

200g of fresh Blueberries or Raspberries

1 Tablespoon of Manuka/Organic Honey


28 g of chopped and crushed cashew nuts to serve


1. In a large mixing bowl, whisk the flours, eggs and water together until you have a smooth batter. Any lumps should soon disappear with a little mixing. Add the nutmeg or cinnamon, mix, and set aside for a minute or two.

2. Place your frying pan over a medium heat and allow to get hot. Place your coconut oil in the pan, and add a spoonful of the batter. It is best to make these pancakes one at a time. Let the batter bubble a little, and cook for a minute before flipping and cooking on the reverse side for 1 – 2 minutes.

3. Place the pancakes on to a plate and serve with your honey, fresh berries and the crushed cashew nuts.

Nutritional Information

Each serving provides (approximately):

266 Kcal, 18.8g Fat (2.85g Saturates), 9.25g Sugars, 12.25g Protein, 0.2g Salt, 6g Fibre 


Only allow the batter to sit for 1 – 2 minutes after mixing – try and cook the pancakes ASAP as coconut flour can swell, causing the batter to thicken over time. This batter will not keep overnight.


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