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Recipe 8 min read

Low-carb high-protein pancakes with apricot cream

Moist, delicious wholefood pancakes paired with apricot coconut cream. Higher in fat than carbs, made from real ingredients, and properly satisfying.

Low-carb high-protein pancakes with apricot cream

There’s nothing worse than dry, rubbery, flavourless pancakes. These are the opposite, moist, made from wholefoods, and properly filling. Higher in fat than carbs, so a good fit if you’re macro counting on a low-carb plan.

Ingredients

  • Pancakes: 3 medium organic eggs
  • Pancakes: 4 tablespoons almond flour
  • Pancakes: 2 tablespoons vegan vanilla protein powder
  • Pancakes: 1 tablespoon LSA
  • Pancakes: 1/2 teaspoon baking powder
  • Pancakes: 4 tablespoons coconut milk or almond milk
  • Pancakes: 1/2 teaspoon vanilla paste
  • Apricot cream: 1/2 cup coconut cream
  • Apricot cream: 1 small apricot
  • Apricot cream: 1/4 teaspoon cinnamon
  • Or topping: 1/2 cup blueberries, 1 tablespoon agave syrup, 1/4 teaspoon cinnamon

Method

  1. 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. Stir to combine.
  4. Preheat your pan and brush with coconut oil. Pour 1/4 of the batter onto the pan and let the pancake cook through, then flip.
  5. Meanwhile, cut the apricot into quarters. Blend with cinnamon in a food blender until smooth.
  6. Whip the coconut cream and gently fold in the apricot puree.
  7. Plate pancakes and serve with the apricot cream.
Written by
Steph Pearce
Women's health, nutrition & performance coach
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