Happy Valentines day loves! My son and I were collaborating yesterday on making some delicious pancakes for breakfast, and for special meal celebrating the love our family shares. Ive tried varying ratios of almond flour to gluten free blend, and this was by far my favorite one for the overall consistency and feel of the cakes. The pancakes came out perfect, light, fluffy and soft, and the extras made for additional meal-prep for a couple of extra days this week. One tip I do recommend for any you're keeping for later is to undercook them a little so they aren’t dry when you reheat them. This makes for a delicious quick breakfast, they’re great for egg sandwiches too! This recipe turned out so yummy:
2 scoops of 1st Phorm Level-1 Cinnamon Cookie Batter Protein
1/2 cup almond flour
1/2 cup Namaste Foods GF All Purpose flour blend
1 1/2 tsp baking powder
1 tsp cinnamon
1 tbsp Lakanto sweetener (optional-could sub regular sugar if desired, but will not be as macro/diabetic friendly)
1 tsp vanilla extract
1 1/4 cup unsweetened almond milk (I used Califia Farms)
1 whole egg (can sub egg whites if you like!)
3 tbsp Sports Research MCT oil /melted coconut oil
Pinch of salt
Ladle a little under 1/4 cup of batter onto a preheated non-stick skillet or griddle (medium low), flipping as soon as bubbles start to form so they don’t overcook, then cook another minute or so! Enjoy right away or cool and store in an air tight container in the fridge/freezer for later use!
These came out so light and fluffy, and reheated well in the toaster...they were also delicious cold lol...dont judge me! Let me if you get to try them, I'd love to hear how they turned out for you!
#pancakegoals #proteinpancakes #1stphormrecipe #madewithlove #wonderfullymade
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.