While many say breakfast is the most important meal of the day (and I totally agree), I think that needs a bit of clarification. I believe a protein-filled breakfast is crucial. After all, we are giving our brains fuel to enhance concentration and focus for the school or work day. Would you put water or oil in your gas tank if you were about to take a road trip? No. Well, sugar and processed carbohydrates certainly aren’t your premium gas.
Also, I know we are all rushing around on weekday mornings, so breakfast needs to be quick and easy, and like I said, full of protein. This one checks the box on all three!
This is an easy-to-throw-together meal. If you really want to save time, either cook ahead of time and put in fridge for the next day (or couple of days). Or make the batter ahead of time, put it in a sealed container, and cook it the next morning so it’s warm and fresh.
With 20 grams of protein, and 6 grams of fiber, this gluten-free, low- glycemic (so you’ll have consistent energy levels) breakfast is very filling!
Here is how you make your Big Ole Pancake but you can see the ingredients and directions at the bottom of this post if you want to print it out.
Once you mixed the ingredients together and before you cook the pancake, make sure the butter covers the pan…
Pour the batter and let it cook about 3-4 minutes on each side and then carefully flip like so…Darn it!!
Okay so the only problem with the Big Ole Pancake is you really need to get under your pancake with the spatula. But on my 2nd, and 3rd, and even 4th tries, no problem. Yes, I made this a bunch of times but I wanted to make sure the recipe was just right.
It’s also good with some dark chocolate chips and whip. It doesn’t add that much sugar but makes them even more fun. This was our Saturday morning breakfast.
They are also great with almond butters, strawberries, blueberries, bananas, eggs and bacon (make a sandwich!)…you name it!
If you use a syrup, just be sure to use a good quality maple syrup instead of the bottle high fructose corn syrup also known as “pancake syrup”. Oh and instead of pouring it all over, just put a little on the side so the kids, or you, can dip it. It can save you about 20-30 grams of sugar.
If you don’t have protein powder, you can just skip that part and the pancake will still be fine. We have made them both ways, although to be honest, I did like the taste of it a little better with the Jay Robb Vanilla protein powder. The protein powder itself smells like cake batter! Mmmmm…
- 2 organic eggs
- 2 tbsp coconut flour
- 2 tbsp canned coconut milk or any milk of your choice
- 1 tbsp vanilla protein powder (you can skip this if you don't have any)
- 2 tsp vanilla extract (skip this if you use a vanilla protein powder)
- 2 tbsp coconut palm sugar
- Pinch baking soda and salt
- 1 tbsp grass fed butter or ghee (for cooking)
- Mix dry ingredients together in a small bowl. Mix the eggs and vanilla (you can skip the vanilla if you use vanilla flavored protein powder) together. Mix all of the ingredients together. Turn large pan on high heat, add butter, and pour in batter. Allow to cook 3-4 minutes on each side. Don't flip until the edges are brown. Then really get all the way under it with your spatula, flip and allow it to cook another 3-4 minutes.