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High Protein Pancakes

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In a large bowl, mix together:

1 cup almond milk
2 eggs
2 tablespoons melted and cooled coconut oil (+ more for pan)
2 tablespoons pure maple syrup (Kaufmann 2) or 3 packets stevia (Kaufmann 1)

In a small bowl, whisk together:

¾ cup blanched almond meal
¼ cup flax meal
scant teaspoon salt
3 teaspoons baking powder (non-aluminum please!)


Add dry ingredients to wet and stir just until blended.

In a very well seasoned cast iron skillet, or a safe non-stick skillet (i.e. one that contains no PTFE, such as the Greenpan) melt a tablespoon of coconut oil over medium-high heat. With a measuring cup, scoop out ¼ cup portions and pour into pan. Cook just until top looks somewhat set, flip and cook for about one minute more.

Serve with xylitol-sweetened maple syrup or for Kaufmann 2, pure maple syrup.

Serves two.


When pancakes have set on first side, add fresh or frozen blueberries, or sesame or flax seeds for crunch.


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