These two-step recipe ginger peach protein pancakes, which taste like an indulgent spiced doughnut, may just make me a total sweet breakfast convert yet. Growing up in an Indian household, breakfast was almost always a savory, even spicy, affair. We would eat an Indian version of cream of wheat with chilies in it or a dosa with fiery hot toppings like masala or mango pickles. As a result, though I loved dessert, I just never craved the super sugary cereals, waffles, and pancakes that other kids did.
Fast forward to now. The advent of “paleo-style” pancakes— sweetened primarily with fruits like bananas instead of refined sugar—makes sweet treat breakfasts way more palatable for me. In keeping with my previous post discussing how farmers’ market finds inspire many of my recipes, the recent influx of pretty pink and white fresh ginger and a variety of peaches at my local market caused me to develop this one. The addition of collagen protein, which completely dissolves into the batter without affecting its taste or texture, ensures that these protein pancakes are a satiating start to my day. I enjoy them as is with some ghee smeared on top or with a drizzle of maple syrup.
Important notes about the recipe:
- This protein pancakes recipe was a pain in the you-know-what to develop. I experimented with various combinations of four or five different flours over the past week until striking gold with this one. The blanched almond flour makes the pancake filling but, unlike almond meal, keeps the texture light. The arrowroot binds the batter once it starts heating up, making it a lot easier to flip the pancakes without batter flying everywhere. I used Trader Joe’s brand blanched almond flour and Bob’s Red Mill arrowroot flour.
- Based on my experience, chilling the coconut milk helps the arrowroot flour bind better, so try to avoid skipping that step.
- If your pancakes keep getting burned, here are some ways to troubleshoot:
- If you are using a non-stick griddle and there are scratches on the surface, those scratches may be causing heat distribution issues so you may want to use another griddle or replace it.
- Keep the heat on medium low, emphasis on low. If you set it any higher, there is a significant chance you will burn the pancake before the batter has a chance to set so you can flip it.
- Do not use butter instead of coconut oil to grease the griddle, since that too ups the risk of burning the pancakes.
Ingredients (makes about 8-9 protein pancakes):
- ½ cup blanched almond flour
- ½ cup arrowroot flour (*add more if necessary to thicken batter)
- 2 ripe yellow peaches (pitted and diced)
- 2 tsp fresh ginger (minced)
- 2 eggs
- 2 tsp coconut oil for the pancakes + 2 tsp coconut oil to oil the griddle
- 4 scoops Further Food collagen peptides (Use discount code SLICEOFPAI10 for 10% off)
- ½ tsp pure vanilla extract
- 1 tsp raw honey
- ½ tsp baking soda
- ½ cup chilled full fat coconut milk
- Add all ingredients (except the 2 tsp of coconut oil for the griddle) to a high-speed blender and pulse until they are fully blended and form a creamy batter.
- Spread remaining 2 tsp of coconut oil on griddle, placing it over medium low heat. When the surface is hot enough that a drop of water sizzles on it, start preparing pancakes. Scoop the batter onto the griddle using approximately a ⅓ cup for each pancake. Brown on both sides and then serve.