Protein pancakes with cashew-coconut cream

High protein and sugar-free alternative pancakes!
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Recipe from: 20 October
Preparation time: 20 min
Cooking time: 10 min


  • 165
    can coconut milk
  • 1
    activated cashews ( soaked in water overnight)
  • 4
    sweetner of your choice
  • 1
    vanilla extract
  • 3
    almond flour
  • 1
    egg yolk
  • 1
    heaped scoop of brown rice protein powder
  • 1/2
    baking powder
  • 1
    vanila extract
  • 2
    stevia (or sweetner of your choice)
  • 1
    coconut oil - for frying
  • pinch
Servings: Change Serving



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.




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