Hello everyone! First off… I wish everyone a marvelous Monday! I haven’t participated in last week’s MIMM, since I’ve been busy and stuff but I’m back with full force now and a new recipe just for you! Remember how I said I was on a protein pancake kick? I wasn’t lying. I’ve got yet another baby for you today!
I’ve been totally loving coconut flour for the past month. I’ve been loving it so much that I’m almost all out! This is not good. Especially since college is starting back up and I’m starting to be a little bit on the broke side. Uh oh. I am almost all out of the protein powder too, and I know I will freak out as soon as I use my last scoop – it’s the one staple I NEED in my life since I don’t eat very much meat at all, protein powder and eggs are my main way of getting protein in my diet. And they are essential since I’m leading a moderately high protein diet at 30-35% of daily calories. Or trying to anyway. It’s been working so far by the way, I’ve lost some weight since I started counting my macros, even though my calorie allowance is higher than it was before! It’s marvelous!
I’ve made these pancakes with chocolate chunks also and I’ve noticed that the chunks don’t melt as unappealingly as carob chips do. You can easily use chocolate chips in place of carob, but I think the carob’s flavor works better with the combo of all of these ingredients and flavors here. It’s subtly sweet and it pairs deliciously with the peanut butter coffee glaze. Yes, I am also obsessed with PB2 and I need to calm down, haha.
This recipe is being shared on Katie’s MIMM of all things marvelous! Including this recipe’s marvelous stats….
Grease pan with coconut oil and let heat on medium/low heat. While the pan is warming up, combine the dry ingredients in a bowl. Add egg whites and combine. The coconut flour will absorb a lot of the liquid. Add almond milk and applesauce and combine again. When the pan is heated, put the mixture on the pan. Sprinkle with carob chips. Cook for 5-8 minutes or until the pancake moves around the pan more freely. Flip and cook for a few more minutes. Serve with sauce. Top with more shredded coconut and carob chips.
Combine PB2 and Inka in a small bowl, add water and stir until all of the dry ingredient has dissolved and combined to create a nice sauce. Stick in the freezer while the pancakes are cooking so that the mixture thickens up a tiny bit.