February 23, 2017
These scrumptious protein pancakes are light, fluffy, and delicious. And since they’re gluten-free and dairy-free, they’re also a healthy Paleo breakfast option!
1Whisk almond flour, baking soda, Virgin Sprinkles, and the pinch of sea salt together in a medium mixing bowl until there's no lumps.
2In a small mixing bowl, whisk together the eggs, water, and vanilla and almond extracts.
3Add the liquid ingredients to the dry ingredients and whisk together until thoroughly mixed.
4Preheat a lightly oiled nonstick pan over medium-low heat.
5Drop batter by 2 tablespoonfuls onto the prepared pan, and cook until pancakes are golden brown and edges are dry, about 3-4 minutes.
6Flip and cook until browned on the other side, 2-3 minutes. Repeat with remaining batter.
7Serve your pancakes with full-fat coconut or Greek yogurt, fresh berries, and a sprinkle of cacao nibs or sliced almonds.
*Only if you don’t have an egg intolerance.
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.