These Nutter Butter Pancakes will surely fill you up and reduce that craving high carbohydrate breakfast foods! These pancakes are creamy and loaded with protein
2/3 c unsweetened almond milk- maybe a bit more
1/3 c cashews
1/3 c unsweetened coconut flakes
2 scoops About Time whey peanut butter protein
2 T coconut oil
1 T cinnamon
1 T vanilla extract
1 t flax meal
1/2 t salt
1/2 t baking powder
1 packet Stevia
1 T coconut oil for pan to cook pancakes
recipe yields 7-8 silver dollar size pancakes
In a food processor place the cashews and the coconut. Blend for a minute. Add the vanilla extract and the 2 T coconut oil, blend until soft or mixture forms into a ball. in a separate bowl, combine the protein, stevia, cinnamon, flax meal, salt and baking powder. Mix well. Add these dry ingredients to the nut butter mixture and process until incorporated. Using a spoon remove dry mixture from wall of the food processor. Add the unsweetened almond milk and process into your batter. If your batter is still to thick add more unsweetened almond milk until you reach your desired consistency.
Place 1/2 T coconut oil in your pan, melt over medium heat. Fill pan with 4 dollops of pancakes, cook until golden brown flip, repeat, place on a plate. Repeat this process one more time to use up your batter.
I glazed my cakes with a bit more peanut butter protein. I took a scoop a peanut butter protein, added a little unsweetened almond milk, mixed together to form a thicker paste; added a small squeeze of honey to make a syrup. pour over pancakes.
2 pancakes with fresh fruit would be a great meal but you decide!
one serving equivalent to: