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!

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!!

Heavenly White Chocolate Coconut Pancakes

Heavenly White Chocolate Coconut Pancakes

Serves 9

10 sugar calories

§  6  - eggs (2 egg substitute and 4 egg whites)

§  1 cup -  coconut milk

§  2 teaspoons  - vanilla extract

§  1 Tbs  - Coconut Sugar

§  1/2 cup and 2 Tbs -  Coconut Flour

§  1 teaspoon -  baking soda

§  1 Scoop - Vanilla Whey Protein

§  1 Tbs - White Chocolate Chips

§  Sweetened Coconut Flakes

§  Whip Cream

§  Coconut Spray

Instructions

1)    Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and protein.

2)    In a separate bowl whisk together the following ingredients: coconut flour, baking soda, sea salt.

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

4)    Spray pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter. If the batter seems too thin you may need to add a small amount of coconut flour to achieve the desired consistency.

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

Let cool, then top with whip cream and sprinkle with coconut flakes

Enjoy!