PUMPKIN PROTEIN PANCAKES
Serves 4, Serving Size approx. 2-3 pancakes
From the Kitchen of Brooke Perlman
1/2 tsp Baking Soda
1/2 cup Coconut Flour*
4 Scoops Vital Proteins Collagen Peptides*
1/4 cup Lite Coconut Milk
8 Pastured Eggs, whisked
2 tbsp Pumpkin Pie Spice
1 tbsp Honey (optional)
Cooking fat of choice
*You can use any type of protein powder (unflavored or vanilla will work best) but note that you may need to adjust the amount of coconut flour to reach the desired consistency (a bit thicker than your average pancake batter, closer to a cake or cupcake batter)
In a medium sized mixing bowl, combine all ingredients except protein powder and cooking fat. Once all ingredients are combined, gently fold in protein powder. Once protein powder is completely mixed in, check consistency of batter. This should be slightly thicker than your average pancake batter. If it seems too thin, add coconut flour 1 tbsp at a time until you reach desired thickness.
Heat a non-stick frying pan to medium heat with about a 1/4 tsp of your cooking fat (butter, bacon fat, ghee, or coconut oil are recommended). Add approx. 1/4 cup batter per pancake to the pan (my pan fit 2-3 pancakes at once). Cook for approx. 2 minutes, until the pancake easily releases from the pan. Flip and cook for approx. 1 minute on the other side.
These pancakes can be topped with nearly anything since they are not overly sweet! Try almond butter, apple or pumpkin butter, maple syrup, honey, or my personal favorite, Date Lady pure date syrup! 🙂