• E9bc588901b50240660b1cd872d7d666

Kj's Coconut Carrot Protein Pancakes!

Our concierge Kjersti loves to put those mushy bananas to good use! Top with peanut butter and you have a delicious, healthy, keeps-you-full meal!

Prep
Cook
Serves 4people
Ingredients
1/2
cup Almond Flour
1/8
cup mixed nuts blended in food processor (or oatmeal if allergic)
1/2
tsp ground cinnamon or AllSpice
1/8
tsp sea salt
1/8
tsp curry powder
1
tsp baking powder
1/8
cup ground coconut shavings
1/2
cup goat's milk (or coconut milk)
1
tsp vanilla extract
1
tsp Masla Chai mix
1-2
eggs, slightly beaten
1
ripe banana
1
cup finely grated carrots (use food processor)
1/2
tbsp melted coconut oil
Directions
1.
Heat a large nonstick skillet over medium heat. Coat pain with coconut oil.
2.
While skillet is warming up, combine flour, nuts (or oatmeal), baking powder, and herbs in a large bowl, stirring with a whisk.
3.
Combine coconut shavings, milk, vanilla, eggs, and banana (smashed). Whisk well and add to flour mixture, stirring until moist.
4.
Spoon about 1/4 cup batter into the pan, spreading with spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked.
5.
Carefully slip pancakes over; cook 1 minute or until bottoms are slightly browned. Repeat with remaining batter.
6.
Drizzle with maple syrup (or raw honey) and peanut butter! Enjoy!

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