Recipe: Strawberry Shortcake Protein Pancakes

Serves 1

Makes 5, 3-inch pancakes

For the pancakes, you will need:

• 2 tbsp + 1 tsp coconut flour
• 1 tsp lucuma powder
• 1 tsp mesquite powder
• 15g (1/2 scoop) vanilla protein powder
• I used Julian Bakery vanilla egg white protein
• 1/4 tsp baking powder
• 1 egg
• 1/2 cup milk of choice
• sweetener of choice, to taste

Directions:

• Preheat a pan over medium heat and melt a little coconut oil to coat the bottom.
• Sift the coconut flour, lucuma powder, mesquite powder, protein powder and baking powder into a mixing bowl, then whisk to combine.
• In a separate bowl, whisk the egg and add it to the dry ingredients.
• Add the milk to the bowl and whisk until smooth and there are no clumps remaining.
• Let this sit for a few minutes so the coconut flour can absorb the liquid.
• Turn down the heat slightly, and pour about 2 tbsp of the batter into the center of the pan.
• Let cook until the top bubbles and begins to look “set” (about 2-3 minutes) then flip and cook for another 30-60 seconds.
• Repeat with the rest of the batter. Layer sliced strawberries between each pancake as you stack them up – the strawberries will get warm, just like a delicious strawberry shortcake!

Cinnamon Lucuma Coconut Ganache:

• 2 tsp lucuma powder
• 1/4 tsp cinnamon
• 1/2 tbsp melted coconut butter
• granulated sweetener of choice, to taste

Directions:

• Place the lucuma powder, cinnamon and sweetener in a small bowl.
• SLOWLY add a drizzle of warm water, mixing continuously, until it forms a sauce consistency.
• Add the coconut butter and stir again.

Add more warm water until it reaches your desired consistency.

Enjoy!

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