These Coconut-spangled triple berry pancakes are so soft and fluffy, they are the perfect “cake” to celebrate America’s birthday morning! Layered with tangy yogurt and bursting with sweet summer berries, these cakes are delicious as they are nutritious. They’re whole grain, high in fiber, and high in protein.
Just one pancake has 8 grams of protein – that’s more protein than an egg! What an awesome way to celebrate and fuel for a fun-filled holiday weekend.
I freaking love July. It’s the season of blueberries and ice cream, and what better way to kick off July with by celebrating USA’s birthday weekend?
Neighborhood parades, poolside BBQs, and evening fireworks! And of course, it’s that time of the year again! Red white and blue everything and everywhere.
I’m grateful to be an American, so to celebrate America’s birthday, I do what I do when celebrating any family member’s or my own birthday: make pancakes. 😀
If you want to be happy, I say, make pancakes. 😉
Every year, I like to start July 4th day off bright and early, so I can some exercise out of way and enjoy the holiday. Like refueling with these bad boys. >:) These pancakes are great after a tough workout because they’re high in protein and have healthy carbs that are necessary for recovery. Just one pancakes has 8g protein! That’s more protein than an egg. O_O I didn’t intentionally set out for these pancakes to be so high in protein, but because I used coconut flour and soy protein powder, two ingredients that absorb a lot of liquid, I ended up using a lot of egg whites.
That being said, these pancakes are delicious, and what makes them so great is their texture!
Coconut flour makes the pancakes super soft and fluffy, giving an almost sponge-cake-like texture. They hold their shape very well, making this batter great for blueberry pancakes and perfect for layering on top of each other with yogurt and juicy sweet summer berries to make a USA pancake stack. 🙂
I hope I’ve done America’s birthday right with these pancakes. Give them a try and let me know what you think. 😉
Red, White, and Blue Pancakes // high protein, gluten free, refined sugar free
Serves 2, makes ~7 pancakes (recipe easily doubled)
½ c (40g) oats, ground into flour
2 tbsp sorghum flour
2 tbsp coconut flour
2 tbsp soy protein powder*
1 tbsp golden flax, finely ground
1 tsp baking powder
.25 tsp baking soda
1 tsp coconut oil (melted)
1 tsp maple syrup (or you can leave out if you want these to be 100% sugar free!)
½ c low-fat plain yogurt (or fat-free)
2 tbsp milk (I used almond; any will work)
12 tbsp (4) egg whites (I used the carton kind), whipped until foamy or almost stiff **
½ tsp vanilla
Stevia (to taste)
Blueberries (if you want blueberries in your pancakes)
Butter, for greasing the pan (or coconut oil)
For the wet ingredients, you can separately whip the egg whites a bit with an electric whisk (I use a milk frother haha) to get some air into the egg whites. You don’t have to whip them until they are meringue; just until they’re frothy. This is an extra and optional step, but it does make the pancakes fluffier! Since it’s the holidays and you have some extra time, why not? 🙂
Mix wet. Mix together.
If using, gently fold in blueberries. Let the batter sit for 5-10 minutes (it will thicken up a bit!)
*If you don’t have soy protein powder, replace it with an additional tbsp of coconut flour. You could try 2 tbsp whey or another plant-based protein, but I haven’t tried replacing soy protein powder with another protein powder (yet).
**Because both coconut flour and soy protein powder absorbs a lot of liquid, you will need a lot of egg whites for this recipe! Feel free to replace 1 egg white (3 tbsp) with an egg and use a total of 2 eggs. The egg whites, along with the whole grains, yogurt, protein powders, are what makes the pancakes really high in protein.
Per pancake: 83 kcal; 2g fat; 8g carbs (2g fiber, 2g sugar); 8g protein
Suggested serving size (3 pancakes): 249 kcal, 7F, 25C (7g fiber, 5g sugar), 23P
Red White and Blue Toppings
Here are some patriotic topping ideas for your coconut pancakes.
Homemade blueberry chia syrup (boiled blueberries with some real maple syrup and soaked chia seeds)
Unsweetened coconut flakes
Fresh juicy sweet berries [blue, straw, raspberries]: 2 cups total
0% greek yogurt (sweetened with stevia)
As always, don’t forget to share your All-American Pancakes with me on Instagram (@vivanttang)! I’d love to see your version of these Berry Patriotic Pancakes!