Happy Cinco de Mayo.
This post is the opposite of anything related to Mexico, but Cinco de Mayo is about celebrating victory over French troops in the state of Puebla. And pancakes are the Americanized version of French crepes….so we’ll go with – yay for protein pancakes today.
Plus, who does not love breakfast for dinner every once in a while! And these protein pancakes are quick and easy to make after an evening workout :-)
- 1.5 C almond flour (sub coconut flour if allergic to nuts)
- 1 scoop of protein powder (we prefer SFH)
- 1 tsp salt
- 1 tbsp honey or maple syrup
- 3 tsp of baking powder
- 2 eggs (add an additional egg if using coconut flour)
- 1.5 C almond milk (1 3/4 – 2 c if using coconut flour)
- 3 tbsp of grass-fed butter or coconut oil
1) Mix all ingredients together (if using coconut flour, mix in first 1 3/4 of almond milk) if mixture is still too thick, add another 1/4 cup of almond milk.
* Remember, if your mixture is too thin, add a touch of almond/coconut flour
* If it is too thick, add a little more milk
2) Heat skillet with coconut oil or bacon grease. I prefer bacon grease, for the flavor and because my food ALWAYS sticks with coconut oil.
3) Once pan is heated, pour in batter until you reach the desired pancakes size – remember the batter spreads as you pour it.
4) Cook until the center begins to get bubbles
5) Flip and cook 1-2 minutes. Lift the edges to check for browning.
Once they turn a golden brown they are done. Usually the very first batch you put in the pan is not going to look as pretty and golden as each additional batch. Don’t worry about it.
Serve with fresh fruit and ham, sausage, or bacon.
Add in your favorite dark chocolate chips, pecans, walnuts, etc.