Protein Pancakes

These pancakes are not only very Instagram-able, but they also are easy to make and won’t spike your blood sugar the same way as traditional pancakes.They are made with almond flour — a great substitute for baking flour because almonds are a wonderful source of healthy fat, fiber, vitamin E, magnesium and of course protein — and coconut flour, which is rich in fiber, healthy fats and protein. Plus, it’s low in sugar and digestible carbohydrates.

1 cup almond flour
¼ cup coconut flour
3 large eggs
2 large bananas
1½ tsp baking powder
1 tsp vanilla extract
½ cup almond milk, unsweetened
¾ tsp cinnamon

1. Heat oven to 200 degrees (for keeping the cooked pancakes warm until serving time). 

2. Place all ingredients in blender and blend on high speed. Stop and stir a few times in between. 

3. Heat pan on medium-low and grease it with melted grass-fed butter or ghee. 

4. *Pour ¼ cup batter into heart-shaped mold. Cook three minutes, until edges look dry. Remove heart-shaped cookie cutter/mold and flip to cook other side for two minutes until pancake is golden brown. 

5. Serve with desired toppings, such as berries and melted nut butter with cinnamon. 

*Pro tip: Coat the bottom edges and inside of the heart-shape cookie cutter with oil or cooking spray. Lay it in your pan and pour the batter inside.