Tune in and cook your pancakes with me!
Just waking up from a delicious sleep? I am. And the first thing that popped into my mind was pancakes! Fluffy, delicious, nutritious, SUGAR-FREE, pancakes...
Yes, nutritious. In fact, even though I am maintaining a grain-free diet these days it's still possible to eat fluffy, yummy pancakes - it just requires a little creativity.
Yes, sugar-free. If you want to sweeten these fluffy cakes a little more you can add a few large scoops of baked pumpkin, squash or sweet potato to the batter and blend in the food processor (see instructions below). Add 2 tsp of pumpkin pie spice and you've got Fall on your plate!
Try out these Almond Protein Pancakes care of Coach Rita Catolino (with a few tweaks by me) & let me know what you think.
4 whole eggs
1.5 c almond flour (J.K or Bob's Red Mill)
1/2 c banana powder (Mum's)
2 scoops protein powder of your choosing (use the scoop measure given in your powder)
2 tsp cinnamon
1 Tbsp vanilla extract
Dash of sea salt
2 Tbsp coconut oil (for griddle/pan)
*1 pint blueberries
*2-4 large scoops of baked Pumpkin, Butternut Squash, or Sweet Potato
*2 tsp pumpkin pie spice
1. *Bake pumpkin, squash or sweet potato in 475 degree oven until soft (30minutes - 1 hour)
2. *In a sauce pan add blueberries and a dash of water. Cook the blueberries over medium heat until the burst. Then stir until they are syrupy. Set aside.
2. Preheat your griddle or pan with coconut oil.
3. Combine all ingredients until smooth, but not over-blended.
4. You may need to add a dash more milk or flour based on the consistency.
5. Use a 1/4 c measuring cup to measure out each cake on the griddle or pan.
6. Flip when you see bubbles forming around the edges of the cake. Cook for 2 more minutes.
7. *Top with blueberry syrup.
*Optional ingredients or instructions
|Use Powercakes Chia Jam to top your pancakes for more noms!|