Hey everyone! First off, I want to thank you all for your amazing feedback on the site. In 3 days the site already has about 3,000 hits…thank you for the LOVE! Here is a healthy Sunday treat from me to you 😉
Most of us love a good hearty breakfast on a Sunday morning, so what better way to satisfy that craving with some pancakes! This is by far my favourite Protein Pancake recipe for fall and it’s low carb, grain free and dairy free. I got creative in the kitchen this morning and also made a yummy sauce to top them off. I am heading to KRANK studio this afternoon for a class with the girls (while Brian & Louis veg out on the couch…Football Sunday, need I say more LOL?) so this was the perfect breakfast to start off the day!
Coconut Flour Protein Pancakes
(Grain Free, Dairy Free)
- 1/4 cup organic pumpkin
- 1/4 cup egg whites
- 1/2 cup unsweetened vanilla almond milk
- 1 tablespoon coconut flour
- 1/2 scoop vanilla protein powder (I use SUNWARRIOR)
- 1 tablespoon unsweetened shredded coconut
- 1 teaspoon ground flax seed
- 1 teaspoon cinnamon
- 1 teaspoon coconut oil
- 1 tsp PB2, 1 tsp protein powder, 1 tsp pure maple syrup, 1 tbsp almond milk (for the sauce)
Whisk together the pumpkin, egg whites, almond milk. Add in coconut flour, protein powder, shredded coconut, flax seed, cinnamon and whisk.
Preheat your frying pan to medium-low heat, add in the coconut oil. Pour the batter into the pan, cook pancakes for a couple of minutes on both sides until golden brown brown, flipping once.
For the sauce mix together the PB2, protein powder , maple syrup and almond milk.
Top the pancakes with the sauce and a sprinkle of cinnamon and eat your heart out!