Cappuccino Protein Pancakes with Coconut Cream Frosting

Cappuccino Protein Pancakes with Coconut Cream Frosting

  • Serves: 2
  • 836 Calories
  • 26.5 Protein
  • 31.5 Carbs
  • 68.5 Fat


Protein Pancakes

Coconut Cream

  • 2 (13.5‑ounce) cans full-fat coconut milk, refrigerated overnight
  • 2 12 Tbsp. sugar free maple syrup or sweetener of choice (optional)
  • 1 Tbsp. pure vanilla extract
  • Pinch of sea salt


  • Cocoa Powder
  • Banana Slices


For the pancakes

  1. Combine the rolled oats, oat milk, melted coconut oil, egg, and vanilla extract in a large bowl. Set aside for 10 minutes (or longer) to allow the oats to soften.
  2. Meanwhile, whisk together the almond flour, ISO100 DUNKIN’™ in Cappuccino Flavor Protein Powder, baking powder, and sea salt.
  3. Combine the oats mixture and flour mixture. Let the mixture stand for 5 minutes.
  4. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat, place a sheet pan in the oven, and set the temperature to the warm setting.
  5. Add 1 Tablespoon melted coconut oil to the pan and swirl to coat. Use a 14 measuring cup to scoop and pour the batter on the griddle. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
  6. Transfer the oat pancakes to the warm oven. Repeat cooking the remaining batter, buttering the skillet as needed for a total of six, 3‑inch pancakes.

For the coconut cream

  1. Scoop the coconut solids that have risen to the top of the can, and spoon them into a stand mixer fitted with the whisk attachment. Be sure to strain away any liquid, or the coconut cream will not whip.
  2. Beat the on high speed until it begins to thicken and and peaks form. Don’t over-mix or your cream will soften too much.
  3. Add sweetener, if using, vanilla extract, and salt, and whip until just combined.
  4. Chill the cream in the fridge until you’re ready to serve.

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