3 HEALTHY PANCAKE RECIPES
(Dairy Free & Gluten Free)

Want to eat a healthy diet but still have pancakes? Now you can- check out some of my favorite pancake recipes below!

Sweet Potato Pancakes
GET THIS:
2 Sweet Potato (small)
4 Egg (whisked)
1 TB Coconut Oil
1/2 tsp Cinnamon
2 TB Maple Syrup

DO THIS:
Peel sweet potato and dice into small cubes. Fill a saucepan with 2 inches of
water and bring to a boil. Drop the sweet potato in and steam for 7 minutes
or until tender when pierced with a fork. Drain off the liquid and transfer the
steamed sweet potato to a bowl and mash with a fork.

Measure out about 1/2 cup of mashed sweet potato per serving and add it to
a bowl. Add in the eggs and mix well.

Melt coconut oil in a large skillet over medium heat. Once hot, pour pancakes
in the skillet, no more than 1/8-1/4 cup of batter at a time. Cook each side
about 3-5 minutes or until browned.

Divide pancakes onto plates and top with cinnamon and maple syrup. Enjoy!
Nutrition Per Serving (Makes 2 servings): 15g protein, 41g carbs, 16g fat, 4g fiber

Chocolate Protein Pancakes
GET THIS:
2 Bananas
4 Eggs
1/2 cup Protein Powder
1 TB Coconut Oil

DO THIS:
In a large bowl, mash the bananas. Then add in the eggs and protein
powder. Mix well until a batter forms.

Melt coconut oil in a large skillet over medium heat. Once hot, pour pancake
batter into the skillet, about 1/4 cup at a time. Cook each side about 2-3
minutes or until browned.

Divide pancakes onto plates. Enjoy!
Nutrition Per Serving (Makes 2 servings): 33g protein, 29g carbs, 17g fat, 4g fiber

 Apple Pie Pancakes
GET THIS:
3 Egg
3/4 cup Unsweetened Almond Milk
3 TB Maple Syrup (divided)
3/4 Lemon (juiced and divided)
1 tsp Vanilla Extract
1/2 cup Coconut Flour
1/2 cup Arrowroot Powder
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 TB Extra Virgin Olive Oil
1 TB Coconut Oil
1 Apple (cored and diced)
1/2 tsp Cinnamon
2 TB Almond Flour

DO THIS:
In a large bowl, whisk the eggs, almond milk, 1/3 of the maple syrup, 1/3 of
the lemon juice and vanilla until combined. In a separate bowl, combine the coconut flour and arrowroot flour. Add to the
wet mixture about 1/4 cup at a time, whisking thoroughly. Mix in baking powder, baking soda, and salt.

Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide.
Once small holes begin to appear in the surface of the pancake, sprinkle a few apple chunks onto it and flip over. Cook each side approximately 3-4 minutes. Repeat until batter is finished.

Heat coconut oil in a small saucepan over medium heat. Add remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice and the remaining 2/3 of the maple syrup. Stir until combined. Add almond flour and turn down to low-medium heat. Let simmer and stir occasionally for 3 to 5 minutes or until apple chunks are soft.

Top apple pancakes with chunky apple cinnamon sauce and enjoy!

Nutrition Per Serving (Makes 6 servings): 5g protein, 27g carbs, 10g fat, 5g fiber

Brands I LOVE to use:
Bob’s Redmill (GF Flours)
Tone it Up Protein Powder (Plant Based)

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