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Are you ready to elevate your breakfast game? These Fluffy Lemon Coconut Protein Pancakes are not only deliciously light and airy, but they also pack a nutritional punch that will leave you feeling energized throughout the day. Combining the zesty brightness of fresh lemons with the tropical sweetness of coconut, this recipe creates a delightful balance of flavors and textures that will tantalize your taste buds.

Fluffy Lemon Coconut Protein Pancakes

Elevate your breakfast with these Fluffy Lemon Coconut Protein Pancakes that combine refreshing lemon zest with sweet coconut for an irresistible flavor balance. Perfect for health-conscious eaters, these pancakes are packed with protein and wholesome ingredients like rolled oats and coconut flour. Easy to make, they’re ideal for brunches or a satisfying midweek treat. Enjoy a deliciously nutritious start to your day!
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Ingredients
  

1 cup rolled oats

1/2 cup coconut flour

1/2 cup vanilla protein powder

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup unsweetened almond milk (or any milk of your choice)

1/4 cup melted coconut oil

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon honey or maple syrup (optional, for sweetness)

1/2 cup shredded unsweetened coconut

Extra coconut oil or butter for cooking

Instructions
 

Blend the Oats: In a blender, combine the rolled oats and blend until they reach a fine flour consistency. This will serve as the base for your pancake batter.

    Mix Dry Ingredients: In a large mixing bowl, combine the oat flour, coconut flour, protein powder, baking powder, and salt. Whisk together until evenly distributed.

      Combine Wet Ingredients: In another bowl, beat the eggs and then add the almond milk, melted coconut oil, lemon zest, lemon juice, and honey or maple syrup if using. Whisk until well combined.

        Combine Mixtures: Pour the wet ingredients into the dry mixture. Stir with a spatula until just combined. Avoid overmixing, as this can make the pancakes dense. Gently fold in the shredded coconut.

          Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to the pan to prevent sticking.

            Cook the Pancakes: Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Carefully flip and cook for an additional 2–3 minutes until golden brown and cooked through.

              Repeat: Continue cooking until all batter is used, adding more oil to the skillet as necessary to prevent sticking.

                Serve: Stack your pancakes high and serve warm. Drizzle with additional honey or maple syrup, a sprinkle of shredded coconut, and lemon zest for garnish, if desired.

                  Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings