10 MIN
10 MIN
20 MIN
4-6
INGREDIENTS
- 2 tbsp. coconut flour
- 1 scoop Progressive Harmonized Whey Protein Powder
- 1 tbsp. chia seeds
- 1/2 tsp. baking powder
- 1/4 cup egg whites
- 1/4 cup unsweetened almond milk
- 2 tbsp. raspberry jam – or your favorite jam!
- Greek yogurt (optional)
- berries
- cooking spray
INSTRUCTIONS
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In a medium bowl, combine the coconut flour, protein powder, chia seeds, and baking powder.
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In a separate bowl, combine the egg whites and almond milk.
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Combine the wet ingredients to the dry.
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Mix well until your batter is smooth.
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Add the raspberry jam, mix and allow batter to sit for 5 minutes (this allows the batter to thicken).
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Heat a non-stick skillet over medium heat and spray with cooking spray.
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Use a spoon to drop batter into skillet, forming four pancakes. Spread out the batter in the skillet so each pancake fully cooks through.
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When you start to see the edges are cooking/the bottom is turning golden brown (about three minutes for me), flip each pancake.
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Cook on the other side until golden brown.
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Top the pancakes with Greek yogurt, berries or whatever else you’d like!
