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Coconut and Pineapple Protein Pancakes

Coconut and Pineapple Protein Pancakes

The day begins in a great way when coconut and pineapple pancakes are on the table. These delicious pancakes, soft and satiating, combine the sweet and exotic taste of coconut with the little sour note of pineapple. Not only that, thanks to the ingredients that make them up, such as egg whites, but also Greek yogurt and oat flour, these pancakes are rich in protein. Scientific research has shown that a protein breakfast helps you feel full and less hungry throughout the day, with important health benefits (Leidy et al, Am J Clin Nutr., 2013). In fact, in this way it is easier to keep body weight under control and to fight overweight and obesity. Not only that, when the first meal of the day is rich in protein, we also protect the muscles (Wang et al, Horm Res Paediatr, 2015). In fact, having more protein at breakfast has been shown to make muscles healthier and more active, helping to avoid muscle loss (Aoyama et al, Cell Reports, 2021).


2 egg whites
5 tablespoons of oat flour
2 tablespoons of brown sugar
2 tablespoons of Greek yogurt
2 tablespoons of grated coconut
100 ml of coconut milk
3 slices of pineapple
1/2 teaspoon of vanilla powder
1/2 tsp baking powder
Mix the flour, sugar, vanilla, grated coconut and baking powder. Separately, whip the egg whites until stiff and incorporate them into the mixture with slow movements from bottom to top. Combine the yogurt and coconut milk. Cut the pineapple into small pieces and mix them with the batter. Heat a pan greased with oil. Pour the batter on the pan by using a ladle, cook each pancake, one at a time, for a few minutes on each side. Serve the pancakes with a drizzle of maple syrup.
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