“Plant Packed” Pancakes

I’ll admit it. I’m a little obsessed with pancakes. I look forward to every weekend when we wake up late, meander downstairs and pull out the griddle pan.

My hottie hubby and little who set up their ingredients for their old-fashioned, fluffy pancakes and I get to work on a new version of protein pancakes.

I love using alternative flours like almond, coconut and oat flours but this particular recipe didn’t need them.

The Complete protein mix has an ancient grain blend so I’m already getting quinoa, amaranth and millet just by adding it in. Score!!

Give it a shot! I promise you’ll love it!

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“Plant Packed” Pancakes:

6 whole eggs

2 egg whites

1/4 cup unsweetened coconut flakes

1/2 banana, mashed

2 scoops Juice Plus Complete French Vanilla

1 tbsp coconut oil

1/4 cup flaxseed meal

DIRECTIONS

Preheat your pan to 350 degrees.

In a bowl mix eggs, 1/4 cup coconut flakes and mashed banana.

Melt coconut oil in microwave and add to mix.

Stir in flaxseed meal and protein to a desired creamy consistency.

Pour on pan and cook a few minutes on each side.

When cooked, top with your favorite topping – mine is a tbsp of peanut butter!

(makes 4 servings (8 total pancakes) – 275 cal, 16 carb, 15 fat, 20 protein)

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