Ingredients: 

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

 

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