Some friends of ours recently went gluten-free and told us about all sorts of interesting recipes. They made us a delicious cake-thing that can only be describe as chocolate-cherry-coconut-tastiness, which used coconut flour as the base. I’ve used coconut flour once or twice but it’s very different from regular flour. Besides being gluten-free and much lower in carbs, coconut flour requires a LOT of eggs when used in baking, so if you’re new to coconut flour I recommend finding some basic recipes before experimenting. I don’t even understand how these pancakes turned out so well, considering the basic ingredients are just eggs, cottage cheese, coconut flour and protein powder. But these were delicious and I will be making them again!


6 eggs (I used 4 whole eggs + 4 egg whites)
1 cup low-fat cottage cheese
1 1/2 teaspoons baking powder
1/3 cup coconut flour
1 teaspoon vanilla
1/4 cup vanilla whey protein powder*
1 banana, cut int 1/4″ thick slices

*Note: If you wish to omit the protein powder, replace it with 1/4 cup almond meal or 1/4 cup almonds.


1. Place all ingredients in a blender except for the banana. Blend until smooth, then let stand for 5 minutes until the mixture thickens.

2. Spray a hot pan with cooking spray and pour in about 1/3 cup batter (for large pancakes). Place the sliced bananas into the pancake and cook for 2-3 minutes on each side, until the bottom is nicely browned like the picture below.

3. Cover with peanut butter and syrup!

Filed in Breakfast, Gluten Free, Low Carb, Peanut Butter, Vegetarian

One Response / Leave a comment »

  1. Did you try adding peanut butter

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