Vanilla Blueberry Pancakes w/Protein

Yields 9
Approximately 9 Sugar Calories per pancake

Pancake Ingredients

• 1/2 Cup + 1 Tbs - Coconut Flour
• 2 Tbs - Flaxseed Pureed
• 1 Tsp - Baking Soda
• 1 Scoop Vanilla Whey Protein
• 1 Tbs - Swerve Sweetener
• 1 Tsp - Stevia in the Raw
• 4 Whole Eggs
• 1 Cup - Unsweetened Vanilla Almond Milk or Unsweetened Coconut Milk
• 1 Tbs - White Chocolate Chips (36 Sugar Calories)
• 1/2 Cup - Frozen Blueberries (43 Sugar Calories)

Add'l Ingredients

• Coconut Spray

Directions for Pancakes

1. Whisk together dry ingredients. 
2. Then add eggs & milk.
3. Stir in White Chocolate Chips and Blueberries. 
4. Let batter sit for a few minutes because it will thicken due to the coconut flour. 
5. Spray pan with butter spray. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.

Enjoy!

Triple Sunbutter Pancakes

Yields 8
Approximately 3 Sugar Calories per pancake with Topping
Approximately 0 Sugar Calories without Chocolate

Pancake Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - Unsweetened Coconut Milk
• 1/2 Cup - Coconut Flour
• 1 Tbs - Stevia in the Raw
• 1 Tsp - Baking Soda
• 2 Tbs - Flaxseed Pureed
• 4 Tbs - Unsweetened Sunflower Spread or Unsweetened Peanut Butter

Whipped Topping Ingredients

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Unsweetened Sunflower Spread or Unsweetened Peanut Butter
• 1 Tsp - Stevia in the Raw 

Sunbutter Glaze Ingredients

• 1 Tbs - Unsweetened Sunflower Spread
• About 3 Tbs - Heavy Whipping Cream

Other Ingredients

• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Coconut Oil Spray

Directions for Pancakes

1. Whisk together dry ingredients. 
2. Add the remaining ingredients. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
3. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
4. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
5. Let cool, then top with glaze, whipped topping, then melted chocolate. 

Directions for Glaze

1. Place sunbutter in a microwaveable bowl.
2. Heat for 45 seconds or until soft
3. Then mix whipping cream until sunbutter becomes a little runny so it can be drizzled onto each pancake. 

Directions for Whip Cream

1. Put all ingredients into a medium size bowl. 
2. Using a handheld mixer; on medium setting, mix together until milk becomes thick... it takes a long time. 

Directions for Chocolate

1. Place chocolate into piping bag or sandwich bag.
2. Heat for about 90 seconds or until chocolate has melted. I keep my chocolate in refrigerator. 
3. Snip the corner or end. 
4. Drizzle over whipped topping. 

Note: The pancakes will be green after cooked because the sunbutter is reacting to the baking soda. Great for St. Patty's Day! :-) 

Enjoy!

Chocolate Candy Cane Pancakes

Yields 9 Pancakes

Approximately 15 sugar calories per pancake

Pancake Ingredients 

• 5 Eggs 
• 2 Tbs - Flax Seed Pureed
• 3 Tbs - Cocoa Powder
• 1 Cup - Unsweetened Coconut Milk
• 1 Tbs - Coconut Palm Sugar (48 Sugar Calories)
• 1/2 Cup - Organic Coconut flour 
• 1 Tsp - Baking Soda
• 1/2 Tsp - Peppermint Extract
• 1 Lindt Chocolate Squares 90% Cocoa chopped (12 Sugar Calories)
• 1 Small Candy Cane chopped (17 Sugar Calories)

Whipped Topping Ingredients 

• 1 Cup - Organic Heavy Whipping Cream
• 1 Tsp - Coconut Palm Sugar (16 Sugar Calories)
• 2 Small Candy Canes chopped (34 Sugar Calories)
• 1 Lindt Chocolate Squares 90% Cocoa chopped (12 Sugar Calories)

Instructions for Pancakes

1. Whisk together the following ingredients: coconut flour, coconut sugar, baking soda, flaxseed, and cocoa powder. 
2. Add the eggs & milk. Let batter sit for a few minutes before mixing one last time.
3. Then fold in the chocolate and candy cane. 
4. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
5. Cook for a few minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with whipped topping.

Instructions for Whipped Topping

1. In a medium size bowl combine coconut sugar and milk. Using a handheld mixer; mix together on medium until milk becomes thick and fluffy.
2. Fold in chocolate and candy cane. Keep in refrigerator until pancakes are ready for serving.  

Enjoy!

Pumpkin Pancakes

Yields 11

Approximately 22 Sugar Calories per pancake

Ingredients for Pancakes

• 5 Tbs - Coconut Flour
• 1 Cup - Almond Flour
• 4 Tbs - Coconut Sugar (192 Sugar Calories)
• 1/2 Tsp - Cinnamon
• 1/2 Tsp - Ground Ginger
• 1/8 Tsp - Nutmeg
• Pinch - Ground Cloves
• 2 Tbs - Flaxseed *Pureed
• 2 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 1 Cup - Unsweetened Vanilla Almond Milk
• 6 Tbs - Pumpkin Puree
• 2 Tbs - Butter Melted
• 3 Eggs - 1 Whole Egg & 2 Egg Whites

Ingredients for Whipped Topping

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/2 Tsp - Pumpkin Pie Spice

Directions for Pancakes

1. Whisk together all of the dry ingredients.
2. Add remaining ingredients. Whisk till well combined. 
3. Let sit for a few minutes so the batter can thicken. 
4. Spray pan with butter spray. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter. Batter will be thick due to the coconut flour. Use the back of the cup to flatten pancakes. 
5. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with pumpkin pie whipped topping and sprinkle on additional pumpkin pie spice.

Directions for Pumpkin Pie Whipped topping

1. In a medium sized bowl whisk together sugar and pumpkin pie spice.
2. Pour in heavy cream. Whisk again till well combined.
3. Using a handheld mixer. Beat on low until peaks form. Make sure to not over beat. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!

Carrot Cake Pancakes

Yields 10

Approximately 17 Sugar Calories per pancake

Approximately 22 Sugar Calories per pancake with topping

Ingredients for Pancakes

• 3 Medium Carrots grated (72 Sugar Calories)
• 1/2 Cup - Coconut Flour
• 1 Tbs - Apple Cider Vinegar
• 1 Cup - Coconut Milk
• 2 Tbs - Coconut Palm Sugar (96 Sugar Calories) or 1 Tbs Swerve & 1/2 Tbs Stevia 
• 2 Tbs - Coconut Oil
• 1 Tsp - Baking Soda
• 1/8 Tsp - Nutmeg
• 1 Tsp - Cinnamon
• 1 Vanilla Bean or 2 Tsp Vanilla Extract
• 1/4 Cup Walnuts or Pecans
• 2 Tbs Raisins (Optional: Added sugar that's not included in the total)
• 2 Tbs - Flaxseed (Puree in magic bullet or food processor)
• 4 Egg Whites or 4 Whole Eggs
• Coconut Oil Spray or Butter Spray

Ingredients for Cream Cheese Topping

• 4 oz - Philadelphia Cream Cheese (At room temperature)
• 1/4 Cup - Coconut Butter
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/3 Cup - Coconut Milk
• 1/2 Vanilla Bean
• Finely Chopped Pecans 

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, baking soda, nutmeg, cinnamon, and the pureed flaxseed.
2. In a separate bowl mix together carrots, eggs, vinegar, vanilla bean, coconut oil (will harden and become little clumps in batter... it's okay no need to warm up) and coconut 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. Fold in nuts and raisins. 
5. 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 be thick due to the carrots. So, use the back of the cup to flatten pancakes. 
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with cream cheese topping & pecans. 

Directions for Cream Cheese Topping

1. While pancakes are cooking, place cream cheese, coconut butter, coconut sugar and coconut milk and vanilla bean in magic bullet or food processor. 
2. Puree ingredients until well combined. Will be light and fluffy. 

How to prepare Vanilla Bean

Enjoy!

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!

Triple Chocolate Pancakes

Yields 9
Approximately 10 Sugar Calories per pancake with Topping
Approximately 5 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 6 Tbs - Navitas Cocoa Powder
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, 6 Tbs cocoa powder, baking soda, and flaxseed.
2. In a separate bowl, whisk together eggs, and 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. Use 1 chocolate square and place in sandwich bag. Pound with a mallet to break it into pieces. Then mix into batter.
5. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and Lindt Chocolate.

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Directions for Lindt Chocolate 

1. Place 1 chocolate square into a zip-lock sandwich bag or decorating bag. Heat for 60 seconds or until chocolate has melted. Cut a small tip off the corner to drizzle over pancake. 

Enjoy!

PB Chocolate Chunk Pancakes

Yields 8
Approximately 17 Sugar Calories per pancake with Topping
Approximately 15 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 4 Tbs - Smucker's Natural Peanut Butter (48 Sugar Calories)
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, baking soda, and flaxseed.
2. In a separate bowl, whisk together peanut butter, eggs, and milk.
3. Place chocolate squares into a zip-lock sandwich bag and break up into pieces. I used the handle of a screwdriver. :-)
4. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. Mix in chocolate pieces.
5. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and sprinkle with cocoa powder. 

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Enjoy!

Sweet Cherry Pancakes

Yields 12

Approximately 23 sugar calories per pancake with topping
or

Approximately 16 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 1/2 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs + 1 Tsp - Navitas Naturals Coconut Palm Sugar (64 Sugar Calories)
• 1/2 Cup  + 2 Tbs - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1/4 Tsp - Pure Almond Extract
• 1/2 Tsp - Cinnamon
• 1/4 Tsp - Nutmeg
• 4 oz. - Philadelphia Cream Cheese
• 1 Cup - Heavy Whipping Cream
• 27 Sweet Cherries (141 Sugar Calories)
• 12 Sweet Cherries to place on top of each pancake (71 Sugar Calories)
• Bobs Red Mill Almond Meal/Flour to sprinkle on top
• Spectrum Coconut Spray Oil

Pancake Instructions

1. Whisk together the following ingredients: coconut flour, 1 Tbs. of coconut sugar, baking soda, flaxseed, cinnamon, and nutmeg. 
2. In Magic Bullet, puree 9 cherries, cream cheese and coconut milk.
3. In a separate bowl whisk together the eggs, cherry mix, and almond extract.
4. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
5. Let batter sit for a few minutes before mixing one last time.
6. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
7. Cook for a few minutes, flip and cook an additional 2-3 minutes.
8. Let cool, then top with whipped cream, almond meal & cherry. 

Cherry Whipped Topping Instructions:

1. In Magic Bullet, puree 9 cherries, heavy whipping cream, and 1 tsp. of coconut sugar. Mix until cherries are pureed. Pour into small to medium sized bowl, using a handheld mixer. Whip on low until cream becomes thick. I recommend whipping right before serving pancakes. 

Enjoy!

Banana Split Sundae Pancakes

Yields 10

Approximately 40 sugar calories per pancake with topping
or

Approximately 9 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 3 Tbs - Navitas Naturals Cocoa Powder
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs - Navitas Naturals Coconut Palm Sugar (48 Sugar Calories)
• 1/2 Cup - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1 Can - Unsweetened Coconut Milk, full fat (40 Sugar Calories)
• 10 Sweet Cherries - Put 1 on top of each pancake (55 Sugar Calories)
• 10 Strawberries - Cut up into slices (Around 130 Sugar Calories)
• 1 Banana - Cut up into slices (108 Sugar Calories)
• 2 Lindt Chocolate Squares 90% Cocoa (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• Decorating Bag

Instructions

1. Whisk together the following ingredients: coconut flour, coconut sugar, baking soda, flaxseed and cocoa powder. 
2. In a separate bowl whisk together the eggs & milk.
3. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
4. Let batter sit for a few minutes before mixing one last time.
5. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
6. Cook for a few minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with strawberry, banana, and *coconut whip cream. Pipe on the **lindt chocolate and top with cherry. 

*Coconut Whip Cream -  Place in refrigerator previous night. Do not shake because cream has to separate from the water.  Next day scoop out the thick cream, making sure that the water stays at the bottom of can. Fluff with fork, then place back in refrigerator until pancakes are cooled. 

**Lindt Chocolate - Place squares in decorating bag. Then put in microwave for 60 seconds or until chocolate has melted. Cut tip off the end and squeeze onto pancakes.

Enjoy!

Banana Bread Pancakes

Yields 14

Approximately 12 sugar calories per pancake with topping

or

Approximately 9 sugar calories per pancake without topping

Ingredients

Pancakes

• 1 Cup - Almond Flour
• 3 Tbs - Coconut Flour
• 1 Tsp - Coconut Sugar (16 sugar calories)
• 2 Tsp - Baking Powder
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Cinnamon
• 1/8 Tsp - Nutmeg
• 1 Cup - Coconut Milk
• 1 Banana mashed well (108 sugar calories)
• 1/4 Cup - Greek Yogurt
• 3 Eggs - 1 Whole Egg & 2 Egg Whites
• 2 Tbsp - Butter, melted
• 2 Tbsp - Milled Flaxseed

Cream Cheese Syrup

• 1/4 Cup - Butter
• 1/2 Tbs - Coconut Sugar (48 sugar calories)
• 1/4 Tsp - Cinnamon
• 1/3 Cup - Coconut Milk
• 4 oz - Cream Cheese
• 1/2 Tsp - Pure Vanilla Extract

Other

• Chopped Walnuts or Pecans

Directions

Cream Cheese Syrup:

Melt butter & cream cheese in microwave for 45 seconds or until softened. Then whisk together, sugar, cinnamon, coconut milk, & vanilla extract. Whisk in the melted butter and cream cheese. Put back in microwave for 45 seconds prior to serving pancakes.

Pancakes:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and flaxseed, set aside. In a separate mixing bowl whisk together coconut milk, mashed bananas, greek yogurt, egg, and melted butter. Add wet ingredients to flour mixture and whisk until combined. Spray pan with butter or coconut oil spray. Use a 1/4 measuring cup, pour batter onto pan. Cook until the sides looked done and the pancake is firm enough to flip. Cook opposite side for a few minutes until golden. Serve immediately with cream cheese syrup and garnish with chopped nuts.

Crumbly Apple Pie Pancakes

Crumbly Apple Pie Pancakes

Serves 11

Approximately 24 Sugar Calories per pancake with topping

Approximately 22 Sugar Calories per pancake without topping

Apple Pancakes:

Dry Ingredients

2 Cups - Almond Flour

1/4 Cup – Coconut Flour
1 Tbs – Coconut Sugar – 48 Sugar Calories
2 Teaspoons- Cinnamon
1 Teaspoon - Baking Powder
1/2 Teaspoon - Baking Soda
1/4 Teaspoon - Salt
1 Scoop – Vanilla Whey Protein

1 Tbs – Milled Flaxseed

Wet Ingredients

4 oz. - Unsalted Butter Melted
3 eggs – 2 eggs and 1 egg white
1 1/4 cups - Almond Milk

2 – Small Apples, peeled & diced – 198 Sugar Calories  

Other:

Butter Spray

Land O’Lakes Whipped Cream Topping

Crunchy Crumb Topping:
 ¼ Cup - Chopped Almonds

1 Teaspoon - Coconut Sugar – 16 Sugar Calories
1 Teaspoon - Ground Cinnamon

Directions:

In a large bowl whisk together dry ingredients first. In a separate bowl whisk together the wet ingredients. Slowly pour the wet mixture into the flour mixture. Whisk together till flour is no longer clumpy. Fold in diced apples.

Spray pan with butter, then heat to low-medium. Using a ¼ measuring cup, scoop out and pour into heated pan. Cook about 3 minutes each or until lightly golden brown on each side.

Let cool and top with Land O’Lakes whipped cream and sprinkle on the crunchy crumb topping.

Enjoy!

Red, White, and Boom Pancakes

                                     

Red, White, & Boom Pancakes

Yileds 9 Pancakes

Approximately 16 sugar calories per pancakes with topping

Approximately 7 sugar calories per pancakes without topping

Prep Time: 40 Minutes

Pancake Ingredients

• 6 eggs - 2 whole eggs and 4 egg whites
• 2 Tbs - Milled Flaxseed
• 1/2 Cup - Unsweetened Coconut Milk
• 1/2 Cup - Strawberries Pureed (26 Sugar Calories)
• 1/2 Cup + 2 Tbs - Coconut Flour
• 1 Tsp - Baking Soda
• 1 Scoop - Vanilla Whey Protein
• 1 Tbs - White Chocolate Chips (36 Sugar Calories)
• 1 Tsp - Stevia in the Raw

Blueberry Coconut Whipped Topping Ingredients

• 1 Can Coconut Milk Full Fat
• Place in refrigerator 2 nights prior to making. Do not shake because cream has to separate from the water (40 Sugar Calories)
• 1/2 Cup - Blueberries diced (43 Sugar Calories)
• Red Food Coloring 
• Blue Food Coloring

Add'l Ingredients

• Slivered Almonds
• Coconut Spray

Directions for Pancakes

1. Whisk together the following ingredients: Coconut flour, flaxseed, baking soda, stevia, and vanilla whey protein. 
2. Add eggs, milk, and pureed strawberries. 
3. Whisk together well and let batter sit for a few minutes. If the consistency is to thick add a Tbs of milk at a time. If it's to thin add 1 Tbs of coconut flour. 
4. Stir in White Chocolate Chips
5. If you would like a red pancake (instead of pink) add food coloring until the desired color has been reached. 
6. Spray pan with coconut oil. Heat pan to medium low. Using the 1/4 size measuring cup scoop up batter then pour to create pancakes that are about 3 inches in diameter. 
7. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes. 
8. Let cool, then top with Blueberry Coconut Whipped Cream and sprinkle on slivered almonds. 

Directions for Blueberry Coconut Whipped Topping

1. Prepare topping the prior night. Using a spoon, scoop out cream from the can of coconut. Discard the water that's at the bottom of the can. 
2. Do not whisk or use an electric mixer to whip it up... it will become runny again.
3. Instead, using a spoon fold in the diced blueberries. Mix in a couple drops of blue food coloring. Now for the swirl effect... add a couple drops each of the red and blue. Using a toothpick swirl each color throughout the cream. Place a cover on it and put back in the refrigerator to set overnight. 

Enjoy!!

Pina Colada Pancakes

Pina Colada Pancakes

Serves 11

  20 sugar calories per pancake w/topping

8 sugar calories per pancake without topping

Ingredients

§  6  - eggs (2 egg and 4 egg whites)

§  1 Tbs – Flaxseed (soaked in 3 Tbs of water for 10 minutes)

§  1/2 cup - Unsweetened Coconut Milk

§  ½ Cup – Pineapple Pureed use fresh – 43 sugar calories

§  1/4 Cup – “Dole” Crushed Pineapple in 100% Pineapple juice – 36 sugar calories

§  1 Tbs  - Coconut Sugar – 48 sugar calories

§  1/2 cup -  Coconut Flour

§  1 tsp -  baking soda

§  1 Scoop - Vanilla Whey Protein

§  Sweetened Coconut Flakes

§  Coconut Milk in a can, placed in fridge previous night and do not shake because cream has to separate from the water.  40 sugar calories

§  11 Sweet Cherries – Put 1 on top of each pancake – 55 sugar calories

§  Coconut Spray

Instructions

1)    Mix in eggs, milk, flaxseed, pureed pineapple.

2)    In a separate bowl whisk together the following ingredients: coconut flour, coconut sugar, baking soda, and vanilla whey protein.

3)    Whisk together the wet mixture with the dry until the coconut flour is completely mixed into the batter.

4)    Scoop out thick coconut cream from can. Whisk together  "gently" the coconut cream with crushed pineapple. Put back in fridge till pancakes are done. 

5)    Spray pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter.

6)    Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.

7)    Let cool, then top with pineapple whipped cream, sprinkle with coconut flakes, and place 1 cherry on top.

Enjoy!