Low Carb Birthday Cake Pancakes
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Ingredients
- 1/3cup riced cauliflowerjust add raw cauliflower to your food processor and finely chop
- 3/4 scoop Cellucor Cor-fetti Cake Batter protein powder
- 2tablespoons coconut flour
- 1/2tablespoon psyllium husk
- 3tablespoons egg whites
- 1/2teaspoon baking powder
- 1 packet stevia
- 3tablespoons almond milkmore as needed
Instructions
- 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
Recipe Notes
Nutrition Facts (pancakes only): 186 Calories, 3 grams Fat, 18 grams Carbohydrates (13 grams Fiber), 24 grams protein
