Recipe: Strawberry Shortcake Protein Pancakes

22 October, 2014 by Casey Leger
Strawberry Shortcake Protein Pancakes

 These delicious pancakes are gluten free, grain free, dairy free, and have a great protein kick to help keep you full!

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.