Gluten-Free Coconut Protein Pancakes

01Method

1. 1

   In a mixing bowl, stir together the coconut flour and protein powder. Whisk in the eggs until combined, then gradually pour in the milk in small increments, mixing well after each addition until the batter reaches a smooth, pourable consistency — neither too thick nor too thin. Fold in the coconut flakes and chocolate chips.

2. 2

   Lightly coat a large skillet with olive oil spray and heat over medium-high heat.

3. 3

   Slice the banana into 24 rounds. Arrange all slices in the hot skillet and cook until golden on the bottom, about 3 minutes. Turn each slice over, place a small drop of honey on top, and continue cooking until the honey caramelizes, about 3 more minutes. Transfer the banana slices to a plate and set aside.

4. 4

   Using half the batter, ladle four equal rounds into the skillet. Gently press three banana slices into each pancake and cook until bubbles appear across the surface and the edges look set, 3 to 4 minutes. Flip and cook the second side until browned, 2 to 3 minutes. Move to a plate and repeat with the remaining batter to make the rest of the pancakes.