Recipe modified from: www.wheatbelly.com
Makes 14 servings
2 cups almond meal
1 cup Fit Food Vegan Protein Powder (Vanilla or Chocolate)
1 tablespoon ground flaxseed
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3 large eggs
3/4 cup unsweetened almond milk or light coconut milk
2 tablespoons coconut oil, melted
– In a medium bowl, combine the almond meal, protein powder, flaxseed, salt, and baking soda.
– In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
– Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
– Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
Makes 14 four-inch pancakes. The following nutritional information is for one pancake made with unsweetened almond milk and coconut oil.
Carbs: 5 grams, Fiber: 3 grams, Sugar, 1 gram, Protein: 8 grams
I thought the pancakes were too thick so I baked them in a 325 degree oven for 10 minutes and they turned into delicious cookies!!