Sweet Coconut Protein Pancakes

³ Description

Relatively low in calories, gluten free, high fiber and high protein, fluffy pancakes.

² Ingredients

•  3 large Egg White
•  1/3 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/4 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/4 serving (serving = 1/2 cup uncooked) Trader Joe's Rolled Oats
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1/3 serving (serving = 1 scoop) Pure Protein 100% Whey Protein - Vanilla Cream
•  1/3 serving (serving = 1 scoop) MusclePharm Casein
•  1/4 serving (serving = 1/2 cup) Great Value Applesauce Unsweetened

q Directions

21 g coconut flour
5 g almond meal
1/3 tsp baking powder
11 g casein
11 g whey
7 g (1 T) gluten free rolled oats (regular oats)

Wet ingredients:
Salt and sweetener to taste
3 egg whites (80 g)
1 tsp vanilla essence
1 T unsweetened applesauce
A dash or two of unsweetened almond milk

Blend all dry ingredients in a nice big bowl. Add the vanilla and applesauce and whisk the egg whites in a separate bowl. Add the egg whites and stir GENTLY. Please do not stir to much. Add a desired amount of milk (maybe about 1/4 cup) but keep in mind that the batter should be pretty thick. Cook on low heat for about 2-3 minutes and cover the pan. A little trick for flipping the pancakes is to grease your spatula with coconut oil. Volià!