Here’s a new recipe I discovered that is perfect for us “low-carber’s”  – who miss pancakes.

Remember when you were a kid and waking up to that delicious smell on a lazy Saturday morning? And boy were you starving!

All you could think about was throwing off your warm blankets, hopping out of bed, and rushing downstairs to the kitchen in your pj’s – just in the nick of time as your mom to asks  you “would you like some pancakes sweetie?” Thanks, Mom! (while your dad is already on to his newspaper)

And even to this day…a big pancake breakfast simply makes any morning special! (I’m sure you agree)

So this one’s for you.

Coconut Protein Pancakes In 20 Minutes

SERVINGS: 4 (OPTION TO DOUBLE)  PREP TIME: 5 MINUTES COOK TIME: 20 MINUTES

HERE’S WHAT YOU NEED 

8 EGGS 1⁄2 CUP MELTED COCONUT OIL 1⁄2 CUP COCONUT FLOUR (PLUS A LITTLE MORE) 1 TBS. CINNAMON 1 TSP. VANILLA PINCH OF SEA SALT

HOW TO MAKE IT HAPPEN 

1. HEAT A LARGE skillet over medium heat.

2. ADD THE EGGS, melted oil, cinnamon, vanilla, and salt to a high-powered blender.

3. ADD THE COCONUT flour and mix well for about 1 minute. The batter should be thick. If it is too thin, add a little more coconut flour.

4. LOWER HEAT TO medium-low and add a small amount of coconut oil to the heated pan. Pour batter into 4-inch diameter pancakes. Cook about 3 minutes on each side. Make sure they are set and golden brown before flipping. Makes eight 4-inch pancakes.

5. SERVE WITH FRESH almond butter. There you go – Fat Burning & Satisfying! Almost like Mom’s

MetaboFit
MetaboFit