Yummy cinnamon pancakes with a hearty blend of protein and coconut oil provide a quickly absorbed protein and healthy fat. Eat for fuel in the morning or before a workout.
- 1 tbsp coconut oil
- 2 organic eggs cage-free
- 6 tbsp water
- ¼ tsp salt
- 4 tbsp almond flour
- 2 scoops MaxLiving Grass-fed Whey Protein Vanilla
- 1 tsp vanilla extract
- Xylitol (to taste)
- 2 tsp organic butter raw or grass-fed
- 1 ½ tbsp organic butter raw or grass-fed
- 2 tsp cinnamon
- 2 tsp xylitol (to taste)
Melt coconut oil in a small bowl for 20 seconds.
When the oil is melted, but the oil and bowl are cool, add eggs and whisk together.
Add water, almond flour, and whey protein powder, beating well after each addition.
Melt butter in medium-sized skillet over low heat.
Pour half of batter into pan.
Once edge have set and begun to turn light golden brown flip over with a spatula.
Cook on the other side for 1-2 minutes.
Transfer to plate. Repeat with remaining batter.
Mix cinnamon and sweetener in small bowl.
Top each pancake with butter and cinnamon mixture.