Pancakes aren’t something I have very often, basically because of the refined wheat and low amount of protein. For me it’s not a substantial enough breakfast to get me through to lunchtime. That is until I came up with this fantastic recipe …now used for all pancake fixes in our house!
It’s wheat-free, sugar-free and protein-full, and a great option for those that want to keep fit and healthy!
In the photo above I’ve served mine with some stewed rhubarb & apple (using sugar-free apple juice instead of water and sugar), low fat vanilla yoghurt, macadamia nuts and a touch of maple syrup.
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1/4 cup coconut flour
1/2 cup protein powder (no added sugar)
1/4 cup almond meal
1 tsp baking powder
Blend all ingredients in a blender or with electric mixer. Cook in a non-stick frypan sprayed lightly with oil, over medium heat. Brown on both sides.
Pure maple syrup and fresh berries
Greek yoghurt and chopped nuts
Stewed apples and Greek yoghurt
Makes approximately 10 pancakes.