Low Carb Birthday Cake Pancakes
It’s not really my birthday, but these seriously tasted just like a Funfetti birthday cake! Low carb, fluffy, healthy, delicious protein pancakes. Love when they come out perfect! I used Cellucor’s Cor-fetti Cake Batter protein for this recipe. If you don’t have it, substitute with vanilla flavored whey. The flour and psyllium husk are from Vitacost, my favorite online grocery store. They have so many fun ingredients that most grocery stores don’t carry. Plus, they have amazing prices. Use this link for $10 off your first order:
Want more carbs to fuel or recover from your workout? Here’s another recipe I made that’s higher in carbs and tastes like cake too!
Note: If you are scared of the cauliflower- DON’T BE. It is seriously a magical ingredient. Read about why I use it here.
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- 1/3 cup riced cauliflower just add raw cauliflower to your food processor and finely chop
- 3/4 scoop Cellucor Cor-fetti Cake Batter protein powder
- 2 tablespoons coconut flour
- 1/2 tablespoon psyllium husk
- 3 tablespoons egg whites
- 1/2 teaspoon baking powder
- 1 packet stevia
- 3 tablespoons almond milk more as needed
Ingredients
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- Preheat a nonstick pan over medium heat. Coat with cooking spray. Microwave your riced cauliflower for 40 seconds.
- Add all ingredients to a food processor or blender (I use my Ninja). Blend until smooth. Gradually add more almond milk if needed, but make sure the batter is THICK. A little milk goes a long way.
- Add batter by the spoonful to the your pan. Cook until the edges set. These will take longer than regular pancakes- be patient! Flip and cook on the other side (about 4 minutes?).
- Layer with stevia sweetened Greek yogurt (“frosting”) if desired. I also like to add nut butter right in the middle
Nutrition Facts (pancakes only): 186 Calories, 3 grams Fat, 18 grams Carbohydrates (13 grams Fiber), 24 grams protein
