Cappuccino Protein Pancakes with Coconut Cream Frosting
Cappuccino Protein Pancakes with Coconut Cream Frosting
Ingredients
Protein Pancakes
- 1⁄2 Cup old-fashioned rolled oats
- 1⁄2 Cup oat milk
- 1 Tbsp. melted coconut oil, plus more for cooking
- 1 large egg
- 1 Tbsp. vanilla extract
- 1⁄3 Cup almond flour
- 1 scoop ISO100 DUNKIN’™ in Cappuccino Flavor Protein Powder
- 1 tsp. baking powder
- 1⁄2 tsp. sea salt
Coconut Cream
- 2 (13.5‑ounce) cans full-fat coconut milk, refrigerated overnight
- 2 1⁄2 Tbsp. sugar free maple syrup or sweetener of choice (optional)
- 1 Tbsp. pure vanilla extract
- Pinch of sea salt
Garnish
- Cocoa Powder
- Banana Slices
Directions
For the pancakes
- Combine the rolled oats, oat milk, melted coconut oil, egg, and vanilla extract in a large bowl. Set aside for 10 minutes (or longer) to allow the oats to soften.
- Meanwhile, whisk together the almond flour, ISO100 DUNKIN’™ in Cappuccino Flavor Protein Powder, baking powder, and sea salt.
- Combine the oats mixture and flour mixture. Let the mixture stand for 5 minutes.
- Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat, place a sheet pan in the oven, and set the temperature to the warm setting.
- Add 1 Tablespoon melted coconut oil to the pan and swirl to coat. Use a 1⁄4 measuring cup to scoop and pour the batter on the griddle. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
- Transfer the oat pancakes to the warm oven. Repeat cooking the remaining batter, buttering the skillet as needed for a total of six, 3‑inch pancakes.
For the coconut cream
- Scoop the coconut solids that have risen to the top of the can, and spoon them into a stand mixer fitted with the whisk attachment. Be sure to strain away any liquid, or the coconut cream will not whip.
- Beat the on high speed until it begins to thicken and and peaks form. Don’t over-mix or your cream will soften too much.
- Add sweetener, if using, vanilla extract, and salt, and whip until just combined.
- Chill the cream in the fridge until you’re ready to serve.
