Gluten-Free Coconut Protein Pancakes

Ingredients

• 0.25 cups coconut flour
• 1 scoop gluten-free protein powder , such as GNC Pro Performance® Isolate
• 2 large eggs
• 0.5 cups 2% milk , or more to taste
• 0.25 cups unsweetened coconut flakes
• 0.25 cups miniature chocolate chips , or more to taste
• olive oil cooking spray
• 1 large banana
• 1 teaspoon honey , or more to taste

Instructions

1. 1

   Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly until incorporated; batter should not be too thick or too runny. Sprinkle coconut flakes and chocolate chips into batter; mix well.

2. 2

   Grease a large skillet with olive oil spray and place over medium-high heat.

3. 3

   Cut banana into 24 slices. Place all slices into the skillet and fry until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 more minutes. Transfer banana slices to a plate.

4. 4

   Using 1/2 of the pancake batter, spoon four equal circles into the skillet. Press 3 banana slices into each circle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove to a plate and repeat to make remaining pancakes.