Dr. Mercola’s Protein Pancakes – Serves 4

High in protein and fiber, these tasty gluten free protein pancakes, will fill you up with the essentials you need to get your day started right.

Ingredients:

• 2 scoops Miracle Whey Protein Powder (in vanilla, blueberry or banana)
• 1 teaspoon Gluten Free Baking Powder (optional, for fluffier pancakes, recipe follows *)
• 1/3 cup Coconut Flour
• 1/4 teaspoon salt
• 2 large eggs (3 if small) lightly beaten
• 3/4 cup coconut milk
• 2 tablespoons cold water
• 2 tablespoons melted Fresh Shores Coconut Oil, plus more to grease skillet

Procedure:

1. Sift Miracle Whey, coconut flour and salt together into a batter bowl.
2. Mix all remaining ingredients in another bowl and then add slowly to dry ingredients whisking until smooth.  Let stand at room temperature for 15 minutes.
3. Brush bottom of a heavy skillet or pancake griddle with coconut oil and set over medium heat.  Heat until a drop of water sizzles and evaporates immediately.
4. Stir batter and then pour approximately ¼ cup of batter into 4” circles, allowing plenty of space between each.
5. Cook until bubbles form on surface and edges are cooked.  Turn and cook flipside.
6. Serve immediately topped with your choice of fresh berries, yogurt or maple syrup. (Can also be frozen to enjoy on a later date.)

Makes 8 pancakes. 

* To make 1-2/3 cups of gluten free baking powder combine 1/3 cup baking soda, 2/3 cup cream of tartar and 2/3 cup arrowroot.  Blend thoroughly and store in an airtight container.