This fluffy Protein Pancakes recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 1
- 1 Medium free range egg
- 65ml Almond milk or plant based milk of choice
- ½ tsp Vanilla paste or extract
- 1 tsp Coconut oil, melted
- 20g Coconut flour
- 10g Whey or Pea Protein powder
- ½ tsp Baking powder
- ½ tsp Cinnamon
- Coconut oil for cooking
Coconut yoghurt, fruit and cinnamon to serve
Method
- In a separate bowl, whisk together the coconut flour, protein powder, baking powder and cinnamon.
- Heat a frying pan over a medium/low heat and add 1 tsp coconut oil. Once the pan is hot, carefully wipe away the oil with some kitchen paper so only a thin film remains.
- Whisk the wet ingredients into the dry ingredients then spoon into the pan to make 3 pancakes.
- Cook for 3-4 minutes or until golden on the underside and the top looks matte. Carefully flip the pancakes and cook for a further 3-4 minutes.
- Serve with coconut yoghurt, your choice of fruit and an extra sprinkling of cinnamon.
Coconut, particularly its oil, is beneficial during perimenopause primarily due to its medium-chain fatty acids (MCFAs). These MCFAs can be easily metabolized by the body for immediate energy, which can be helpful in combating the fatigue often experienced during perimenopause. Additionally, coconut oil’s MCFAs have been shown to support healthy metabolism, which can be beneficial as metabolic rates often slow down during perimenopause. This support for metabolism can aid in weight management, a common concern during this phase. Coconut oil also provides antioxidant properties and can support hormonal balance, making it a useful dietary addition for those undergoing perimenopausal changes.
