Tropical Cauliflower Pancakes With Banana Protein Syrup

³ Description

Bursting with pineapple, orange, and banana flavors, these pancakes are super moist and cake-like! I used MRM Vanilla protein powder, but I'm sure other brands will work just as well! I also used reduced-fat, unsweetened coconut flakes, but they were not in the ingredient database (so the macros will be higher than when made with the ingredients I used).

² Ingredients

•  1/4 serving (serving = 1/4 cup) Bob's Red Mill Unsweetened Flaked Coconut
•  1 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  0.4 serving (serving = 1 scoop) MRM All Natural Whey Protein
•  1/2 serving (serving = 1 rounded tsp) Vitamin Shoppe Psyllium Husks
•  1/2 cup Cauliflower
•  2 oz Pineapple
•  1/4 serving (serving = 1 tsp) McCormick Orange Extract
•  1/2 serving (serving = 2 tbsp) Nutiva Coconut Flour
•  1/2 serving (serving = 1 scoop) GNC 100% Whey Protein Banana Cream
•  1/2 serving (serving = 1/4 cup) Golden Griddle Sugar Free Maple Syrup

q Directions

1. Place cauliflower in a food processor and pulse until "rice-like". Measure out 1/3 of a cup of the riced cauliflower and cook in the microwave for 30 seconds.

2. Using a food processor/blender, blend together the egg whites, pineapple, orange extract, stevia, and the pineapple.

3. In a separate bowl, mix together the coconut flour, protein powder, psyllium husk, and the coconut flakes.

4. Mix together the dry ingredients, wet ingredients, and the cauliflower.

5. Heat a non-stick skillet over medium heat. Add the pancake batter by the spoonful. BE PATIENT. These are thick and take longer to cook.

6. Once the edges are set (about 5-7 minutes), flip and cook on the the other side until golden brown.

For the Syrup:

Mix together 1 tablespoon banana whey protein with some water and sugar-free maple syrup. You want it to be a sauce-like consistency.

Top with more coconut flakes, nut butter, fruit- whatever you like!

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