Hi gorgeous!
Are you ready for your new FAVORITE go-to high protein breakfast?!? Look no further! I've been addicted to these pancakes for the last nine months and I'm still not sick of them yet! LOL
I do highly recommend the Tropeaka Lean Vanilla Protein or Salted Caramel protein to make these pancakes. They are a plant based protein but my favorite thing is that they don't taste gritty or chalky like some protein powders can. Here are links to my two favorite ones! The lean protein is the perfect consistency and I love baking with it and making all sorts of things out of it! But even if you don't have Tropeaka Lean protein at home I highly recommend giving these a try!
Healthy Apple Pecan Pancakes
Salted Caramel Protein Pancake Tacos
Pancake Ingredients:
> 4 TBSP Tropeaka Lean Salted Caramel Protein
> 1/4 cup Bob's Redmill Gluten Free All-Purpose Flour
> 1 tsp baking powder
> A pinch of Pink Himalayan Sea Salt
> 1/2 cup egg whites
> 1/4 cup unsweetened almond milk or milk of choice or water (more if you need to thin out the batter)
> 1 TBSP pure maple syrup
> 2 tsp vanilla extract
> Coconut oil spray
Toppings Choices I LOVE:
> CocoJune Unsweetened Vanilla coconut yogurt or yogurt of your choice. Use greek yogurt to boost protein!
> Strawberries & blueberries
> bee pollen
Instructions:
1. Add all the dry pancake ingredients to a bowl. Then add the liquid ingredients on top and whisk together until smooth. Depending on your protein powder you might want to add a little more or less almond milk to create the right consistency. You want it to be thick but easy to pour out of the bowl. This recipe will make 3 medium-sized pancakes.
2. Spray the cooking pan with coconut oil spray and cook pancakes on low to medium-low heat for about 5-7 minutes on each side or until cooked through.
3. Once pancakes and apples are done cooking add pancakes to a plate. Top the pancakes with 1 to 1-1/2 tablespoons of CocoJune Unsweetened Vanilla coconut yogurt, top with toppings of your choice!
4. Enjoy!
