Coconut Flaxseed Pancakes
I had been sticking to my usual pancake recipe all week, but decided to switch it up this morning and use some ground flaxseed in the batter. These came out so delicious and fluffy- I could’ve had 3 more stacks.
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Ingredients
- 1/3 cup riced cauliflower I used my Ninja to finely chop it
- 1/4 cup egg whites
- 2 tablespoons Cellucor Cinnamon Swirl Whey Protein
- 3 tablespoons coconut flour
- 1 tablespoon flaxseed
- 1 teaspoon psyllium husk
- 1/2 teaspoon baking powder
- Stevia to taste
- almond milk
Ingredients
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Instructions
- Microwave the riced cauliflower for 45 seconds (you do NOT taste it- it makes the pancakes moist).
- Combine all ingredients together in a food processor, except the almond milk. Slowly add almond milk until the batter has a slightly pudding-like consistency.
- Heat a non-stick pan over medium heat and spray with cooking spray. Once hot, add pancake batter by the spoonful. Cook like regular pancakes (be patient- they take longer to cook than regular pancakes- you don’t want to flip too soon!).
Recipe Notes
