This morning I wanted pancakes, so I made them. Tadaaa!
Why did I call them golden protein pancakes? Because look at them and tell me you don't hear angelic choirs of angels singing...
For real though I needed to go to the grocery store, but I had just finished leg day and I was too hungry to and the only things I had to top these with were in the golden color palette. I was actually impressed with my success in the topping department on the taste scale for having very few options. Anywho, time for you to give these a try.
How I did it: 1. Heated a cast iron frying pan over low-to-medium heat. 2. Meanwhile mixed together eggs, cinnamon, oat milk, almond flour and protein powder until uniform. 3. Coated frying pan with ghee to prevent sticking and ruining the pancakes. 4. Proceeded with normal pancake-making procedure: pour batter into pan, flip when ready, remove from pan, repeat until all batter is gone.
What I used: 1 egg 1 banana 1 tbsp coconut milk 1 tbsp cocoa powder 3 tbsp hazelnut flour
What I did: 1. Mash banana with fork and whisk together with egg and coconut milk. 2. In separate bowl, mix cocoa and hazelnut flour. 3. Fold wet ingredients into dry mixture. 4. Oil pancake skillet with coconut oil, then scoop batter into pan according to desired size (the smaller the easier to flip!). 5. Place small dab of almond butter in the center of the pancake, then completely cover with batter.
Proceed to cook like ordinary pancakes, making sure to wait long enough before flipping! Customize with your favorite toppings! Pictured here: hazelnuts and drizzled almond butter.