Low Carb, High Protein Pancakes with Apricot Cream

There is nothing worse then dry, rubbery, flavorless pancakes….not cool at all. So I thought I would help you all out and give you my all time favourite protein pancake recipe which I absolutely love to make for breakfast or…sometimes dinner, yup! They are moist, delicious, made from wholefood ingredients and will keep you full and satisfied. Now obviously these little morsels are higher in fat then carbs, so just be aware of that if you are a macro counter. I will put the full breakdown below to make it easy to track if you decide to give this recipe a go.

Get into it and let me know what you think.

 

Pancakes with Apricot Coconut Cream

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 2

 

Ingredients:

–        3 medium organic eggs

–        4 tablespoons almond flour

–        2 tablespoons vegan protein vanilla (I use Prana On)

–        1 tablespoon LSA

–        ½ teaspoon baking powder

–        4 tablespoons coconut milk or almond milk

–        ½ teaspoon vanilla paste

 

Coconut-Apricot cream (This is optional) 

–        ½ cup coconut cream

–        1 small apricot

–        ¼ teaspoon cinnamon

OR

–        1/2 cup blueberries

–        1 tablespoon agave syrup

–        ¼ teaspoon cinnamon

 

Directions:

  1.   Make the pancakes; beat eggs in a medium-sized bowl.
  2.   In a separate bowl, whisk almond flour, protein powder, LSA, and baking powder.
  3.   Fold the dry mixture into the eggs, along with coconut milk and vanilla paste.
  4.   Stir to combine.
  5.   Preheat your pan and spray it with or brush with cooking (preferably coconut oil). Pour ¼ of the batter onto iron and let the pancake cook.
  6.   In the meantime, cut the apricot into quarters. Blend the apricot with cinnamon in a food blender until smooth.
  7.   Whip the coconut cream and gently fold in the apricot puree.
  8.   Plate pancakes and serve with the apricot cream.

 

Enjoy babes xo