Coconut‑Chickpea Protein Pancakes with Berry‑Yogurt Swirl & Lemon‑Honey Glaze

Protein lovers rejoice: these coconut‑chickpea pancakes are a fluffy, nutty alternative to the usual carb‑laced stack. A burst of berries and a citrus‑honey glaze give it a bright finish that tastes like a sunrise. Ready in just 35 minutes, they’re ideal for a healthy start or a quick snack.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked chickpeas, mashed
• ½ cup coconut milk (full‑fat)
• ½ cup rolled oats
• 1 tbsp coconut oil, divided
• 1 tsp vanilla extract
• pinch of sea salt
• 1 tbsp chia seeds
• 1 tbsp ground flaxseed
• ¼ cup almond flour (optional, for crispness)
• 1 large egg, lightly beaten
• ½ cup fresh mixed berries (blueberries, raspberries)
• 1 cup plain Greek yogurt
• 1 tbsp honey, plus extra for drizzle
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• fresh mint leaves, for garnish

Instructions

1. Blend ½ cup rolled oats into a fine flour in a small bowl; set aside.
2. In a blender, combine mashed chickpeas, coconut milk, vanilla, sea salt, chia and flaxseed; pulse until smooth.
3. Whisk the oat flour, almond flour, egg, and coconut oil into the chickpea mixture until a thick batter forms.
4. Let the batter rest for 5 minutes to thicken slightly.
5. Heat a non‑stick skillet over medium heat and add 1 tsp coconut oil. Pour ¼ cup batter per pancake, cooking 2–3 minutes per side until golden brown.
6. In a separate bowl, mix Greek yogurt, honey, lemon zest, and lemon juice; stir until silky.
7. Once pancakes are cooked, arrange them in a stack, drizzle with the yogurt‑honey glaze, and scatter fresh berries.
8. Top with a touch of mint for color and finish with an extra drizzle of honey on the side.
9. Serve immediately or keep warm under a foil tent; best enjoyed fresh.

Chef's Note

Let the batter rest 5 minutes; this helps the oats set for fluffier pancakes, and the resting time lets the flavors meld beautifully.

Make-Ahead Tips

Cool pancakes completely, stack with parchment in between, cover, and refrigerate up to 24 hrs. Reheat in a toaster or skillet for 30‑seconds each side.

Substitutions

Replace Greek yogurt with cottage cheese or silken tofu for a dairy‑free version. Use almond milk for a lower‑fat batter.