• ½ cup almond flour
  • ½ cup coconut flour
  • ¼ cup milled flax flour
  • ¼ cup flaked unsweetened coconut
  • 3 eggs
  • 1 serving cup, unsweetened apple sauce
  • 1 ripe banana
  • 2 T chopped walnuts
  • 1 scoop vanilla Whey protein powder (I use Hydro Whey by Optimum Nutrition)
  • 2 T Dark chocolate mini chips

Mix ingredients together well with mixer and cook as you would other pancakes. I use a nonstick pan sprayed with Pam olive oil spray. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.

Serve with berry or three berry syrup or drizzle with honey.

Berry syrup: Take 1-2 cups blueberries, raspberries & black berries and place in sauce pan with ½ cup water-bring mixture to slow boil and cook 5 minutes. Remove from heat and mash with potato masher, return to heat for 5 minutes. Remove and let set, as sauce cools it will thicken.

Yield: 6-8 4-inch pancakes

Nutritional Information: Each pancake has 10 gram effective carbohydrate, plus 2 grams of fiber, 4 grams of protein, and 135 calories.

Submitted by James Walker



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