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  • 2 Eggs, separated (make sure none of the yolk gets into the white!)

  • 1/2 Cup liquid egg whites or egg substitute (or go old school with 4 fresh egg whites)

  • 1/2 Cup buttermilk

  • 1 Tsp vanilla extract

  • 1 Tbsp unflavored or vanilla protein powder

  • 1/4 Cup coconut flour 

  • 1 Tsp baking powder

  • Pinch of cinnamon 

  • 1 packet of Splenda or Stevia

  • Butter or oil for ultimate non-stick action


Serve with fruit of choice and coconut

  • Beat the egg whites (from the whole egg) with a pinch of salt until they have soft peaks. For the lazy (me), use a hand mixer with whisk attachment.

  • Mix the buttermilk, egg yolks, liquid egg whites, and vanilla extract in a bowl (make sure it is mixed well).

  • In a separate bowl, whisk the coconut flour, protein powder, baking powder, and cinnamon. Add the dry ingredients to the wet and mix until combined!

  • Fold the whipped egg whites into the batter; make sure not to deflate the whites!

  • Preheat a nonstick skillet over medium-low heat.

  • For each pancake, lightly grease the pan with butter.

  • Pour 1/4 cup of batter into the skillet, moving slightly to distribute batter.

  • Cook until bubbles are visible on top, then flip the pancake over and cook until the other side is golden brown.

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