Gluten Free Apple Protein Pancakes
A protein packed breakfast will keep you satisfied and sustained until your next meal. Try these protein pancakes for your next breakfast to leave you feeling like you can take on the world!
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/2 cup (or more depending on desired consistency) unsweetened almond or coconut milk
- 3 eggs
- 1/4 cup wacky apple cinnamon or golden applesauce
- 1/2 cup of apples, diced in small cubes
- 1 tsp vanilla extract
- 1 scoop of protein powder, vanilla or unflavored
- coconut oil for oiling the pan
Combine almond flour, coconut flour, and cinnamon in a small bowl and set aside. Place almond milk, eggs, extract, protein powder and applesauce in a blender. Blend until smooth. Place in a large bowl and mix in the flours and cinnamon mixture. Mix well. Fold in the chopped apples. Heat medium non stick skillet with a dab of coconut oil over medium heat. Pour 1/4 cup batter into the skillet cook for 2-3 minutes or until edges start to set and then flip with a spatula for another 1-2 minutes. Continue with remaining batter until it is all used up. Serve with pastured butter, coconut oil, more sliced apples or our Wacky Apple sautéed apples, maple syrup or raw honey. Enjoy!
Leftover pancakes can keep in the refrigerator for 2-3 days or freezer for one month. Pop in the toaster to reheat.