1 cup Bob's Red Mill, Paleo Flour Blend
1 scoop chocolate whey protein (I used Super Vital Foods)
2 tbsp. raw cacao powder
3 eggs, whisked
3/4 cup canned coconut milk (save the coconut cream - the harder white butter on top - in a separate bowl for the "frosting")
2 tsp. vanilla extract
2 tbsp. maple syrup
1 tsp. baking soda
pinch sea salt
1 tbsp. honey
Butter, to grease your pan
Step 1: Preheat a skillet or griddle to a medium-low temp or about 325.
Step 2: In a medium mixing bowl, add all your dry ingredients and whisk together. In a smaller bowl, add all wet ingredients (except honey and 1 tsp. vanilla which you'll use for frosting later) and whisk together.
Step 3: Combine wet and dry ingredients and mix well to avoid clumping. You can use a blender here if you'd like instead of stirring.
Step 4: Put a spoonful of butter on the griddle and let melt. Spoon about 1/4 cup of batter into pancake rounds. As they begin to bubble, flip once and let cook for about 30 more seconds.
Step 5: In the bowl with the coconut cream, add 1 tsp. vanilla extract and 1 tbsp. maple syrup or honey. Blend until smooth.
Step 6: Remove pancakes from griddle as they cook. Top with bananas, almond butter, chocolate chips, coconut "frosting" or any other yummy pairing you can think of and enjoy!