Lemon & Coconut Poppyseed Protein Pancakes

³ Description

The yumiest, fluffiest dense and light protein pancakes I have made thus far. Paleo friendly, gluten and oat free, banana free to keep it lower in sugar!

² Ingredients

•  1 Juice of 1 wedge or slice Fresh Lemon Juice
•  2 large Egg White
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  1/4 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1/3 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
•  0.15 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/4 serving (serving = 1/2 cup) Musselman's Natural Unsweetened Apple Sauce
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  2 serving (serving = 1/4 tsp) McCormick Coconut Extract
•  1 serving (serving = 1 tbsp) Now Foods Psyllium Husk Powder
•  4 serving (serving = 1/8 tsp) Argo Baking Powder (Double Acting, Aluminum Free)
•  3/4 serving (serving = 1 rounded scoop) Optimum Nutrition Gold Standard Natural 100% Whey - Vanilla

q Directions

Mix dry first:
1TB Coconut flour
1TB Unsweetened coconut flakes
3/4 scoop protein powder ( I used paleo friendly coconut flavored)
1TB Almond flour
1TB Psyllium husk
1/2 tsp baking powder
1 tsp poppyseeds

Mix wet:
2 egg whites
2TB almond milk
2TB unsweetened apple sauce
1/2 tsp pure coconut extract
1 packet stevia in raw or 1 tsp honey
1 TB lemon juice
Zest of half lemon

Mix wet into dry.
Made 3 dense fluffy cakes.
Cook on the stove at a very low heat, this is part if the process. Patience!!
Wait until bubbles form on the edges. 2-3 min each side (roughly) don't rush it

U More Recipes By @NvrGivingUp: