• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Servings: 12

Ingredients:

• ½ cup of almond flour, blanched
• ½ cup of whey protein powder
• 1 tsp. of baking powder
• 1/8 tsp. of sea salt
• 3 tbsp. of erythritol sweetener
• 1 tsp. of vanilla extract, unsweetened
• 3 tbsp. of cocoa powder, organic, unsweetened
• 4 Eggs, pastured
• 2 tbsp. of avocado oil
• 1/3 cup of almond milk, unsweetened

Kitchen Equipment:

• immersion blender
• medium skillet pan
• freezer bag
• parchment paper
• microwave or oven

Directions:

1. Transfer all the ingredients in a large mixing bowl, beat using an immersion blender or until well combined and then let the mixture stand for 5 minutes.
2. Then take a medium skillet pan, place it over medium-low heat, grease it with avocado oil and pour in prepared pancake batter in small circles of about 3-inches diameter.
3. Cover the skillet pan with lid, let the pancakes cook for 3 minutes or until bubbles form on top, then flip them and continue cooking for 1 to 2 minutes or until nicely golden brown.
4. Cook remaining pancakes, in the same manner, you will end up with 12 pancakes, and then let them cool at room temperature.
5. Place cooled pancakes in a freezer bag, with parchment sheet between them and store them in the refrigerator for 5 to 7 days.
6. When ready to serve, microwave pancakes for 30 seconds to 1 minute or bake in the oven for 5 minutes until thoroughly heated.

Nutrition:

• Calories: 237
• Fat: 20g
• Protein: 11g