Blackberry Protein Pancakes

I’ve modified my traditional protein pancake to give it a better, less dense texture. Instead of using starchy flour which can raise blood sugar, contribute to weight imbalance, and cause energy to tank, I swap out a bit of the almond flour for coconut flour.

blackberry pancakes


  • 4 large organic chicken eggs (pasture-raised is best!)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp. organic vanilla extract (optional)
  • 1/4 tsp. sea salt (optional)
  • 2-4 tsps. coconut oil…my husband and I find that they are fluffier with 4 tsps.
  • 1/2 cup or more blackberries

How to:

Add all ingredients to a medium mixing bowl.

Mix with a fork or whisk until smooth (smash up the blackberries a bit).

Heat a skillet over medium heat.

Melt coconut oil in pan and then pour most of it into mix, but leave about 1 tsp in the pan for cooking with.

Use a spoon to place batter into pan to make pancakes (silver dollar-sized work best).

Cook about 1 minute per side; flip.

Continue making batches and adding oil as needed.

Delicious topped with grass-fed butter and a little maple syrup or coconut syrup. Enjoy!

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