SERVING SIZE: 3 pancakes
YIELDS: 1 serving
– 20g light butter (Country Crock brand recommended)
– 32g vanilla whey
– 1/4 tsp baking powder
– Stevia/Splenda to taste (I used about 1 tbsp)
– 30g molasses
– 30g coconut flour
– 46g egg whites
– 1/4 tsp ginger paste or ground ginger
– 1/2 tsp allspice
– dash of nutmeg
– dash of cinnamon
– water to pancake batter consistency
*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.