Name: Protein pancakes with cashew-coconut cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 servings
Cuisine: Baking
Ingredients: 165 ml coconut milk tinned; 1 cup cashew nuts soaked in water; 4 tsp sweetener; 1 tsp vanilla extract; 3 Tbs almond flour; 1 eggs yolk only; 1 brown rice protein powder; 1/2 tsp Baking powder; 1 tsp vanilla extract; 2 tsp stevia; 1 Tbs coconut oil for frying; pinch salt

Recipe Disclaimer

Tap for method

Ingredients (12)

165 ml	coconut milk — tinned
1 cup	cashew nuts — soaked in water
4 tsp	sweetener
1 tsp	vanilla — extract
3 Tbs	almond flour
1	eggs — yolk only
1	brown rice protein powder
1/2 tsp	Baking powder
1 tsp	vanilla — extract
2 tsp	stevia
1 Tbs	coconut oil — for frying
pinch	salt

Tap for ingredients

Method:

To Make Cashew Cream:
Place all ingredients (first four listed) into food processor and blend on high speed until smooth creamy mixture is formed. Store in fridge until pancakes are cooked

To Make Pancakes:
Step 1:
Place egg whites and egg yolk in a large mixing bowl and whisk for 1 minute.
Add remaining ingredients (with exception of coconut oil) and whisk further for 3 minutes until
Mixture becomes lighter in colour

Step 2:
Place coconut oil in large frying pan on maximum heat and allow to melt
Using a soup ladle, spoon crumpet sized amounts of the mixture at a time into frying pan
Allow to fry until you start seeing air bubbles form on the top on the pancake.
This will happen within 10-15 seconds of pouring the mixture into the pan.
Once you begin to see these air bubbles, flip the pancake over and cook on the other side for 10 seconds.