Most people think of pancakes as a strictly-for-the-weekend food. Firstly, they take more time than your typical weekday breakfast. And secondly, they are considered a “treat” – something to indulge in during the weekend. Perhaps as a reward for being “good” (aka eating clean) all week or after having gone for a long weekend run.I hate the idea of rewarding yourself with food. Because eating food shouldn’t be associated with guilt in any way. Why not just eat food that tastes good AND is good for you ALL the time!? You will have nothing to feel bad about and, hey, you may even enjoy it that much more. The fact is, you eat the foods you crave and crave the foods you eat. So by making a conscious effort to eat cleaner foods you will naturally crave them. Makes sense right?I’m always looking to experiment with new breakfast foods and post-workout meals and snacks. I love my two ingredient pancakes. But I wanted to make a pancake that required no bananas because bananas tend to be one of those fruits you either love or hate. Since I still wanted to make these pancakes fruit-sweetened I thought – shredded apples! This would give them that sweetness I was looking for.No need to wait for the weekend to “indulge” in these pancakes. They are sooo easy to make and sooo clean! Loaded with protein and all that good stuff they are truly the perfect post-workout snack or breakfast.You may have noticed that I’m obsessed with AboutTime vegan protein. And the cinnamon spice flavor is perfect for these pancake stacks! The protein powder offers a nice sweetness and spice without being overpowering. With bits of raisins and shredded apples, it’s like an apple cobbler rolled into perfectly stacked pancakes. Super light and fluffy – unlike most gluten free baked goods. Try them out for yourself. You won’t regret it!
- 2 tablespoon of coconut flour
- 1 scoop AboutTime Cinnamon Spice Protein Powder
- 1 tablespoon ground flaxseeds
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 2 organic eggs
- 1/2 cup shredded apple
- 1/4-1/2 unsweetened almond milk– add until desired consistency
- 1 tablespoon almond butter
Fold in– 1-2 tablespoons of raisins and crushed nuts (optional)
- In a medium size bowl whisk together dry ingredients– coconut flour, protein powder, flaxseeds, baking powder and cinnamon.
- Now add in all wet ingredients, slowly adding in almond milk until desired thickness. Mix together very well until nice and smooth.
- Fold in raisins. You can also add in some crushed nuts here.
- Spray a frying pan with non-stick spray over medium heat scoop pancake mixture into the pan. Making even sized pancakes. Cook a few minutes on each side until gold brown. This should yield around 10 small pancakes.