Toasted Coconut Chocolate Chip Pancakes
Anett Velsberg
INGREDIENTS
| ISOPURE® ZERO CARB Toasted Coconut | 2 scoop |
| Eggs | 2 |
| Almond flour | 1/4 cup |
| Coconut flour | 1/4 cup |
| Unsweetened milk of choice | 3 tbsp |
| Granulated monkfruit sweetener or another low calorie sweetener | 2 tbsp |
| Baking powder | 1 tsp |
| Sea salt | 1/4 tsp |
| Pure vanilla extract | 1/2 tsp |
| Avocado oil, for cooking | 1-2 tsp |
| Sugar-free mini chocolate chips | 1.5 tbsp |
| To serve: | |
| Fresh blackberries | Small handful |
| Sugar-free syrup | 1 tbsp |
| Toasted coconut flakes | 1 tbsp |
INSTRUCTIONS
Combine the eggs, ISOPURE® ZERO CARB Toasted Coconut protein powder, almond flour, coconut flour, milk, sweetener, baking powder, sea salt and vanilla in a blender and blend until smooth. Stir in the chocolate chips.
Heat the oil in a medium-sized non-stick pan to medium-high and spoon or pour in the batter creating pancakes. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another minute.
Serve with fresh blackberries, a drizzle of syrup and toasted coconut flakes.
220 Cals
11g Fat
12g Carbs
19g Protein
This recipe makes 4 servings.
** Used Almond Milk, Avocado oil - 1.5tsp, 1/3c. blackberries
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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