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!

Strawberry Vanilla Protein Milkshake

Serves 1

Approximately 68 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Solgar's Whey-To-Go-Protein-Powder-Natural-Vanilla-Flavor
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• Can of landolakes whipped-cream
• 1 Cup - Strawberries and one extra for garnish (52 Sugar Calories)

Directions:

Using a Magic Bullet, put Ricotta in first, then add sugar, flaxseed, whey protein, and strawberries. Then fill the container up with almond milk. Mix for a few minutes then garnish with whipped cream and 1 strawberry. 

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!!