Protein pancakes with cashew-coconut cream

10 servings Prep: 20 mins, Cooking: 10 mins
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High protein and sugar-free alternative pancakes!

By Food24 October 20 2015
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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 Robertson's baking powder
1 tsp vanilla — extract
2 tsp stevia
1 Tbs coconut oil — for frying
pinch salt
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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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