Peach-A-licious Pancakes

Yields 10

Approximately 2 Sugar Calories per pancake
Approximately 75 Sugar Calories for the entire peach topping

Ingredients for Pancakes

• 5 Tbs - Coconut Flour
• 1 Cup - Almond Flour
• 1 Tsp - Coconut Palm Sugar (16 Sugar Calories)
• 1 Tbs - Milled Flaxseed
• 1 Tbs - Vanilla Whey Protein
• 2 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 1/4 Tsp - Nutmeg
• 1/2 Tsp - Cinnamon
• 2 Tsp - Lemon Juice
• 1 Tbs - Coconut Butter
• 4 Egg Whites
• 1 Cup - Unsweetened Vanilla Almond Milk
• Coconut Spray or butter spray

Ingredients for Peach Topping

• 1 Peach - Cut into 8 slices (59 Sugar Calories)
• 3 Tbs - Butter
• 1 Tsp - Coconut Sugar (16 Sugar Calories)
• 1/2 Tsp - Cinnamon
• Finely Chopped Walnuts
• Whipped-Cream OPTIONAL

Directions for Pancakes

1. Whisk together coconut flour, almond flour, coconut sugar, baking soda, baking powder, nutmeg, cinnamon, whey protein, and flaxseed.
2. In a separate bowl, whisk together ricotta, eggs, coconut butter (will harden and become little clumps in batter... it's okay no need to warm up) and almond milk.
3. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
4. Spray pan with oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter. Batter will spread once it starts cooking.
5. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with peaches, walnuts and whip cream. 

Directions for Peach Topping

1. While pancakes are cooking, place peaches, butter, coconut sugar and cinnamon in skillet. 
2. Cook on medium high until butter starts to bubble.
3. Turn the temperature down to Medium.
4. Mix ingredients continuously until peaches become a little soft.
5. Then turn the temperature on low till pancakes are ready to be served.
6. Place a couple slices on a stack of pancakes and use the juices from the pan. Yummy!! :-D

Enjoy!