Protein Pancakes

It's Breakfast Time

Making breakfast a one stop nutritious meal can be challenging. Many breakfast options are high in carbohydrates such as the those easy to pick up pastries around town. Even oatmeal; however healthy, can packed with unwanted carbs that you may not want to burn off that day.

These protein pancakes may be just what you are looking for to satisfy your breakfast craving and keep you full a good part of the day. I increased the protein by using Good Karma’s protein flax milk and Tone It Up’s Vanilla plant based protein powder.

Get creative with your toppings and have fun! After all, it’s just pancakes.

Protein Pancakes

½ cup coconut flour

1/3 cup almond flour

1 ½ tsp baking powder

4 eggs

1 tbs coconut oil

1/2 cup nondairy milk

1 tsp vanilla extract

pinch salt

1 scoop of Tone It Up plant based vanilla protein

1. Combine coconut flour, almond flour, baking powder, salt, and vanilla plant based protein into a mixing bowl. Mix to blend dry ingredients.

2. In a separate bowl combine eggs, coconut oil, milk, and vanilla extract. Wisk until completely blended.

3. Add wet ingredients to dry and mix together with large wooden spoon.

4. In a large lightly greased skillet, pour ¼ cup of batter into pan. Pancakes should be about 3 to 4 inches in diameter and spaced an inch apart.

5. Cook until golden brown.

6. Serve with syrup, honey, nut butter, fruit, or a topping of your choice. Enjoy!

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Edible up to 7 days if stored in the refrigerator and 6 weeks if frozen.

Pop into the toaster to warm!