Pancakes? Yes. Healthy, no-guilt, gluten-free pancakes? Double yes! Be Well by Kelly just made our Monday morning SO much better. We apologize for having a major crush on you.. but when you create magical recipes like these yummy flapjacks – how could we not?! Are you ready for this no-fuss blender pancake recipe?
1 ½ cup greek yogurt
¼ cup vanilla protein powder (Used Teras Whey)
¼ cup coconut flour
2 tbsp of Unsweetened Almond milk – Add up to ¼ cup almond milk to thin to desired consistency.
1 tsp baking soda
2 tbsp ghee (or grass fed butter)
2 tbsp maple syrup
Serving: 2 meals
1. Add all the ingredients through baking soda to a blender and mix on low/medium speed. Mix in additional almond milk if you like thinner pancakes.
2. In a large fry pan on medium heat, add 1 tbsp. of ghee or grass-fed butter.
3. Pour batter into pan forming 2-3 inch circles. Flip after 1-2 minutes. Cook both sides to liking.
4. Serve with grass-fed butter and organic maple syrup.