I tried a new recipe i found which was posted on a paleo web site as a grainless (gluten-free) bread.
As we are staying in due to Irene (Iwimp) tropical storm (no getting up and going to church) because all are closed, my wife asked if I had a pancake recipe (grainless).
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It just so happens, the bread recipe had a variation for pancakes. So I made two batches, one of bread and one of pancakes. The bread, eh; but the pancakes were great.
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Again, we did not have Almpnd meal, so I used coconut flour. I looked up and will give the nutrients for both variations of the pancake recipe.
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Ingredients:
2/3 cup Flax meal (or flour)
1/3 cup Almond meal (or Coconut flour)
1 to 1.5 tsp baking powder
Salt to taste ( I used 1 tsp only.)
3 tsp Olive Oil
2 eggs (4 egg whites & 3 eggs or 6 egg whites with coconut flour)
- (& for every 2 egg whites substituted for 1 whole egg add 1 tsp Olive Oil.)
1/2 cup frozen (or fresh) blueberries
1/2 +/- cup water or applesauce or apple juice (1 cup with coconut flour)
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Mix all dry ingredients well (sans blueberries)
Gently beat eggs 9egg whites) and Olive oil and blend.
Add about 1/2 cup liquid to make a nice thick but pour-able batter.
(If using coconut flour. let sit, as liquid is absorbed, and add more as needed.)
Add in and blend the blueberries.
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Fat is high, as I warned (Of course I only found this out after I made them,
and then calculated the nutrients through Spark Recipes).
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Two servings, Nutrients per serving
(Coconut flour --- Almond meal)
& using unsweetened apple juice

Fat: 29.3 --- 35.9
Carbs: 41.4 --- 34.2
Fiber: 18.5 --- 13.9
NET Carbs: 22.9 --- 20.3
Protein: 20.2 --- 21.5
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Coconut flour: 9 fat, 2 Carbs, 3 Protein
Almond meal: 13 Fat, 2 Carbs, 3 Protein
Add some additional fruit for the 3rd block of Carbs.
I will have to look closely at individual ingredient list to see where the fat can be reduced.
But, most of it is healthy fat, as I recall with not much saturated, and no poly/vegetable fats.
We did add on one Tbl of locally grown Maple Syrup to add in some Carbs. After-all what are pancakes without pure, organic maple syrup -- esp. since we do live in New England.

Thanks for the recipe. I've never even heard of coconut flour. Where do you find it?

Coconut flour is available on-line, mostly.
A couple of brands are Bob'S Red Mill and Tropical Traditions.

Do you make your own flax meal?

Hey Xee:
Glad to see you back.
No, we do not make our own Flax meal or Flax flour.
I think if we tried, the processing would be too hot, and destroy some if not most nutrients.
My wife got the Ground Flax Flour from Sam's Club (USA), of all places.
We were running low, and I picked up Flax Meal (more course, less flour like) at the local supermarket. Used it for the pancakes.

Aloha-Nu (a brand name), Bob's Red Mill (brand and web site), Tropical Traditions (brand and web site) are a few. Swanson Vitamins also sells Coconut flour.

I gave the pancakes a try for brunch today. It makes quite a bit: about 7 or 8, 5" pancakes. The texture is a little gooey, but the taste is fine. Probably the most successful "zoned" pancakes I've tried. Let them cook a long time on the first side, otherwise they just fall apart. I had 2 pans going at once to cut down on the cooking time. And I used coconut flour.

I'm not sure where all the protein comes from (22g per serving), because there's only 3/4 cup of egg white (3 blocks) in the whole recipe for 2 people. So for those who only count animal and soy protein, it might be a little light in the protein. I'll see how long it holds me!

Coconut flour has protein. As coconut flour is not a grain, I have no definitive answer whether it is use-able or not? However, I am sure some of the other protein calculated by SparkRecpes is from un-use-able sources. So, yes, I would err on the low side for the protein content.
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Tech or Sue?
Can you find out if Protein in "GRAIN-LESS" flours/meals such as Almond meal/Flour, Coconut Flour, & Ground flax meal/Flour is considered use-able and s counted?
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Not just conjecture, but any proof or scientific evidence ...
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We can all conjecture, because protein s not use-able in grains, but these are not grains.
And it appears that certain characteristics of grains is what binds the protein. But that s not fact.

Since the protein in plant food is not counted for Zone purposes, with the exception of a couple of plant foods such as soy and significant amounts of gluten, and coconut is a plant food, I'd say not to consider the protein in coconut whe it comes balancing your meals and snacks.

Some more info about protein in plant sources, as I understand it, some of the protein is trapped inside intricate structures of insoluble fiber. Insoluble fiber is not broken down by the human digestive system so the fiber trapped by it never becomes availabe for absorption in humans. The amount of protein that is available for absorption by humans differs from one plant to the next, since the structures of fiber (that give the various fruits and vegetables their unique and different shapes) differ from one plant to the next. You may be able to absorb 75 % of the protein in one plant and far less in another. Also keep in mind that most plant foods are not protein rich to begin with.

I entered this recipe into Spark Recipe's and re-calculated; BUT, using 1/2 cup apple juice as the liquid i generally have tried.
based on the recipe for two people (2 servings per recipe):
Fat: 33.9 (Sat 4.6, Poly 11.6, Mono 9.8) (worst case with whole eggs.)
Protein (Total): 18.6
Carbs: 31.6
Fiber: 14.9
NET Carbs: 18.7
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Protein Breakdown (entire recipe, divide by 2 per serving):
EGGS: P=12.4 (6.2), F=10 (5) [w/ 2 Whole Eggs]
Flax Seed Meal: P=16.1 (8)
Almond Meal: P=8.0 (4), F=18.9 (9.5)
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So per serving eggs only count 1 block. The remaining 12 (8+4) comes from Flax seed Meal and Almond meal.
I might try replacing the Apple Juice with egg Whites and water to boost protein, or protein powder in place of some flax and some almond.
This would boost protein and lower either carbs or fat or both.
Worth tinkering with.

Perhaps this comment belongs on the pizza thread, but seems appropriate to post here...

I was thinking about this over the weekend, concerned that most of the protein was coming from the almond meal, in the case of the pizza dough recipe.

I honestly don't know how much of the "available protein" debate is fact or fiction, but I recall seeing a website that somehow rated foods according to their ability to release protein and the rate of absorption in the human body. I used to have this site bookmarked, but have lost the link.

In any case, since I am generally a carb-sensitive individual, I was curious as to how well the pizza recipe would work for me, especially in light of the fact that the protein was coming mainly from the almond meal. The result was that the pizza worked out quite well for me, it seemed to keep me in the Zone quite well.