Preggo Protein Pancakes Recipe

This nutrient-dense protein pancake recipe, is designed for every stage from preconception through postpartum. It addresses the need for quick, nutritious meals that support high nutritional demands, making it a perfect option for managing nausea, snacking in bed, or feeding the whole family.

Protein pancakes are perfect for this – and are pregnancy friendly (especially if you’re nauseous!), postpartum friendly (easy to freeze, eat as a snack even in bed, and whip up!), and child-friendly, too.

Why You’ll Love Preggo Protein Pancakes:

• If you’re in the preconception phase:
  • These pancakes can help support your hormonal balance thanks to the protein and healthy fats from almond flour
  • Helps maintain steady blood sugar levels, essential for reproductive health
  • Provides a nutrient-dense and energized start to your day
• If you’re pregnant:
  • Almond flour, the base of these pancakes, is rich in magnesium and vitamin E, two pregnancy-supporting nutrients
  • These pancakes use extra eggs compared to traditional pancakes, which provide high-quality protein for tissue growth and repair as well as essential prenatal nutrients like choline, omega-3 fats, and vitamin D.
  • These pancakes are sweetened simply with banana, which adds natural sweetness and a quick energy boost and can help you keep your blood sugar levels balanced

ALSO READ: Healthy Greek Yogurt Parfait for Pregnant Moms

Preggo Protein Pancakes Recipe

Recipe by AdminCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

280

kcal

Protein pancakes are perfect for this – and are pregnancy friendly (especially if you’re nauseous!), postpartum friendly (easy to freeze, eat as a snack even in bed, and whip up!), and child-friendly, too.

Ingredients

• 2 ½ cups almond flour

• ½ tsp baking soda

• ½ tsp sea salt

• 3 eggs

• ⅔ cup coconut milk (full fat, from a can)

• 1 ripe banana, pureed or mashed

• 2 tsp vanilla

• 1 tbsp coconut oil for the pan

• Toppings (optional):

• Pomegranate arils (the ruby red seeds), sliced clementines, and poppy seeds

• Fresh or frozen berries

• Maple syrup

• Melted coconut oil

Directions

• Combine dry ingredients in a large bowl. In a medium-sized bowl, whisk eggs, then stir in coconut milk, banana, and vanilla, and mix until smooth
• Pour wet ingredients over dry, and mix to combine.
• Coat a large skillet with coconut oil, and turn to medium-low heat.
• Add batter to pan in small scoops, pressing lightly to thin slightly. Cook until bubbles start to form and the underside is golden brown, then flip. Repeat with remaining batter.

Notes

• When you open your can of coconut milk, you’ll likely find that the cream and water have separated.