This recipe contains slow digesting carbs, plenty of fibre, low calories and a good dose of protein. This morning treat is the perfect sweet option for breakfast, keeping you full through your day ahead. I love mixing it up by adding in bananas, blueberries, cacao/dark choc, coconut – anything!
Ingredients (Serves 3-4)
1 tablespoon coconut flour
2 tablespoons almond meal
1 scoop protein powder (vanilla or cinnamon)
1.5 cup unsweetened almond milk or coconut milk
1 teaspoon vanilla paste
1 teaspoon cinnamon
2 teaspoon baking powder
Pinch of Himalayan pink salt
Coconut oil for cooking
Separate the egg yolks and egg whites. Lightly whisk the egg yolks and the milk in a bowl. In another bowl, whisk the egg whites and a pinch of salt into a medium peak.
Combine all remaining ingredients with the egg yolks until frothy. Let it stand for 3-5 minutes.
Slowly fold in the egg whites into the batter (this is important so you keep the height and they remain light and fluffy). Set aside for 3-5 minutes. If the batter is on the dry side, add a little bit of water until it becomes batter-like.
Cook in coconut oil for about 1 minute on each side.
Serve with low GI/sugar free maple syrup and fresh fruit.
This makes about 8-10 large pancakes.