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Protein Pancakes


  • 1 ½ cup greek yogurt

  • 2 eggs

  • ¼ cup vanilla protein powder (Used grass fed 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


 Add all the ingredients to a blender and mix on low/medium speed.  Mix in additional almond milk if you like thinner pancakes.  In a large fry pan on medium heat, add 1 tbsp. of ghee or grass-fed butter. Pour batter into pan forming 2-3 inch circles. Flip after 1-2 minutes. Cook both sides to liking. Serve with grass-fed butter and organic maple syrup. 

Testimonial: Meg Young, Director of Public Relations Kate Somerville

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