Thisyear we surprised our kids with a trip to Maui on Christmas Eve, and ate a huge breakfast of coconut pancakes on Christmas morning at the famous Gazebo Restaurant. The local hole-in-the-wall establishment always has a line out the door of hungry breakfast-goers willing to wait in the tropical rain for a stack of coco-nutty-goodness. And while these Coconut Cashew Protein Pancakes were inspired by the Maui short stack, rest assured that this version is MUCH healthier and calorie-conscious. Though just as delicious
½ cup old fashion oats
½ teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon Liquid Stevia (or half a banana)
1 teaspoon vanilla extract
3 tablespoons chopped cashews
¼ cup unsweetened shredded coconut, toasted and divided
4 eggs
1 cup cottage cheese
½ cup light coconut milk
1 tablespoon coconut oil
Preheat your pancake griddle or large skillet over medium high heat.
Combine all of the ingredients, except for the coconut oil and half of the shredded coconut, in a food processor. Pulse to combine until smooth.
Let the batter sit for 10-15 minutes, if you can muster the patience, to help your pancakes bind together.
Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to medium. Use a 1/4 cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Serve with pure maple syrup and sprinkle with the remaining shredded coconut.
Calories: 139
Fat: 9g
Carbohydrates: 5g
Sodium: 231mg
Fiber: 1g
Protein: 9g
Sugar: 1g