Description

A fluffy, high-protein pancake using eggs, coconut flour, and gluten-free oats for a keto-friendly breakfast. Natural sweetness from banana and strawberries eliminates the need for refined sugars.

Ingredients

1 large whole egg
100 g egg whites
50 g gluten-free oat flakes
1/2 medium ripe banana
3-4 fresh strawberries, thinly sliced
10 drops vanilla flavoring (ensure non-alcoholic)
10 g coconut flour

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Instructions

Whisk whole egg and egg whites until well combined
Mash the ripe banana in a separate bowl and mix with egg batter
Fold in gluten-free oat flakes and coconut flour until a thick, uniform batter forms
Gently stir in sliced strawberries
Heat a non-stick skillet over medium heat and add 1 tsp coconut oil
Pour the batter into the skillet and cook until edges set and surface develops bubbles (about 3 minutes)
Carefully flip and cook the other side for another 2-3 minutes until golden brown

Notes

Use pasture-raised eggs for enhanced nutrition
Coconut oil can be substituted with clarified butter for richer flavor
Store leftover pancakes in an airtight container in the fridge for up to 48 hours

Prep Time: 10
Cook Time: 10
Category: Fitness
Method: Cooking (Stovetop)
Cuisine: Healthy Fitness