¼ cup coconut flour
2 egg whites
¼ cup unsweetened almond milk
2 oz. cooked sweet potatoes, mashed
½ tsp. baking powder
Salted Caramel Cream Sauce
¼ cup plain greek yogurt
1. Place all protein pancake ingredients in a blender (I used a magic bullet) and mix. Stop and scrap the sides of the blender if necessary and mix again until all of batter is smooth.
2. In a small bowl, whisk together greek yogurt and Torani syrup. Set aside.
3. Heat a non-stick skillet on the stove-top over medium heat. Pour about ¼ cup pancake batter onto skilling and cook about 2-4 minutes on each side. For me, this made 8 small pancakes total. To serve, drizzle the salted caramel cream sauce on top of pancakes. Top with almond butter and pecans, if desired.
Makes 2 servings // 1 serving is 4 small pancakes with ½ of the cream sauce
Macros for 4 pancakes
(w/ ½ of the cream sauce. Almond butter & pecans not included in macro calculation)
224 calories, 27g protein, 18g carbs, 5g fat, 6.5g fiber & 5.5g sugar