Protein Pancakes
1 medium ripe banana
1/4 cup vanilla whey protein powder
1 Tbsp coconut flour
1/2 cup egg whites
1 Tbsp almond butter
1 Tbsp orange zest
1/2 tsp baking soda
Coconut oil
1 orange
2 Tbsp slivered almonds
In a blender or food processor, combine all the ingredients. Add 1 Tbsp coconut oil to a non-stick pan over medium-high heat.
2. Ladle batter into the pan and immediately lower the heat to medium. Cook until bubbles appear on the surface of the pancakes, about 1 minute. Flip and cook until golden brown, 1 to 2 minutes. Repeat with additional coconut oil and batter, if needed. Serve with sliced oranges and slivered almonds. Makes 12 small (about 3 inches in diameter) pancakes