IT’S SO FLUFFY!!!!!
(Image Credit)
That’s how I feel about today’s pancakes.
It’s a b-e-a-utiful Saturday indeed! 🙂 So sunny and warm, ahhh why can’t it be like this all the time?! Honestly, I just hate the cold, why do I live in a place that has four seasons…
Anywayyyy, PANCAKES. 🙂
These bad boys are so simple, you don’t even need an immersion blender! Mix everything in a bowl, spoon onto a hot skillet, and voila! You’ve got thick, fluffy, warm, pancakes that are practically begging for a waterfall of maple syrup.
I can fix that.
Adapted from Spoonful of Fit, thank you so much! 🙂
Fluffy Coconut Protein Pancakes
(Adapted from Spoonful of Fit)
- Serves: 1
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: about 20 minutes
Ingredients:
3 tbsp. coconut flour
1 scoop vanilla protein powder (I used Arbonne)
1/4 tsp baking powder
Pinch of salt
1/4 cup unsweetened vanilla almond milk (or milk of choice)
1/2 tbsp. peanut butter (you could also use this on the top)
4 tbsp. Liquid Egg Whites
1/4 tsp vanilla (or coconut) extract
Directions:
- Preheat a nonstick skillet to medium heat and mist with PAM.
- In a medium mixing bowl, whisk together the dry ingredients. Then add all the wet ingredients and peanut butter, stirring well to ensure that the coconut flour absorbs everything.
- Scoop the batter onto the hot skillet in 2 tbsp. increments until everything is gone. Cook for about 2 minutes on each side.
- Top with maple syrup and/or peanut butter, and dive in.
- ENJOY! 🙂
Okay, so they didn’t turn out exactly the way I wanted, but I still ate them!
Featuring “The Fox and the Hound”!!! 🙂
Have a beautiful Saturday!