1 cup Bob's Red Mill Paleo Flour
1 Scoop Vanilla Protein Powder (I used Super Vital Foods)
1 tsp. baking soda
pinch sea salt
3/4 cup coconut milk
2 eggs, whisked
1 tsp. vanilla
2 tbsp. maple syrup or honey
Step 1: Preheat a skillet or griddle to a medium-low temp or about 325.
Step 2: In a medium mixing bowl, whisk all your dry ingredients together. In a smaller bowl, add all wet ingredients together and whisk.
Step 3: Combine wet and and dry ingredients and mix well to avoid clumping.
Step 4: Put about a tsp. of butter onto your skillet and spoon about 1/4 cup of batter into pancake rounds. They will cook slow. As they begin to bubble, flip for about 10-20 seconds.
Step 5: To make the coconut cream frosting shown above, head to the recipe here.