Vanilla Coconut Protein Pancakes

A Real Crowd Pleaser And Nutritious Breakfast Option

(Serves 2)



2 Tbsp Buckwheat Flour

2 Tbsp Almond Meal

3 Tbsp Vanilla Whey Protein Powder (use pea for dairy free)

1/2 Tsp Baking Powder

Pinch Of Salt

1/2 Tsp Chia Seeds

1 Tbsp Shredded Unsweetened Coconut

1 Egg

1 Tsp Of Vanilla Essence

2-4 Tbsp Almond Milk



1 Tbsp Shredded Unsweetened Coconut To Serve

2-3 Tbsp Yoghurt To Serve


Combine all the dry ingredients in a bowl. 

Add wet ingredients (start with 2 tbsp of almond milk and add more accordingly.  Every protein powder is different so to avoid getting batter that’s too thin, adjust accordingly) and stir together. 

Heat a pan and spray with non-stick cooking spray. 

Pour 2 tbsp of batter to form each pancake. 

Cook a few minutes.

Once it starts to bubble on top, flip and cook an additional minute or two. 

 You’ll get exactly 4 pancakes if you measure (and use a spatula to scrape the bowl).


To learn more about your own personal nutritional requirements email


Qualified Nutritionist Sinead Tolley


0423 099 793 & (08) 9402 8845