2 tbsp Organic Vegan or Whey Protein Powder
1 Cup Unsweetened Coconut Milk
1 Cup Liquid Egg Whites (or as a vegan option, 1tbsp flax meal with 2.5 tbsp water)
1/2 Cup Organic Coconut Flour
1 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Ceylon Cinnamon
1 tsp Coconut oil
1 handful of blackberries
Mix all ingredients into a blender except the shredded coconut.
Heat a frying pan over low-medium heat.
Once warm, add 1 tsp of coconut oil to the pan and then pour batter in small circular shapes.
After about 4 minutes, or when bottom of pancake is firm/lightly browned, flip over and cook for another 1-2 minutes.
Remove from the pan with spatula and stack protein pancakes on plate. Top with organic maple syrup. blackberries and shredded unsweetened coconut.