Cherry Almond Warrior Protein Pancakes

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1 scoop ovanilla protein powder
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1 teaspoon sweetener (stevia or xylitol) optional
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1/2 teaspoon baking powder
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1 whole egg
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2 teaspoons organic extra virgin coconut oil (or 1 tsp olive oil)
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6 teaspoons almond flour or coconut flour
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8-12 frozen cherries (slightly thawed out and cut into pieces)
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8-12 almond flakes (per pancake for decoration and texture)
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1/2 to 1 whole glass of coconut milk drink*

ow to make... in a pan or skillet place the two teaspoons of coconut oil and let the oil melt down. While the oil is melting, mix the dry ingredients together in a medium sized bowl. This includes the Sunwarrior protein powder, sweetener (optional), coconut flour, and gluten free baking powder.



Once the oil is melted you can add that to the dry mix and then add in the whole egg to the mixture. Beat the ingredients together and slowly start adding in the coconut milk, continuing to mix the ingredients together as you do.



Continue adding in the coconut milk until you feel you have created the desired pancake batter consistency. At this point you can add in the cherry pieces.



There should be just enough residual coconut oil in the pan or skillet to cook your first pancake. There should be enough of the pancake batter to make 3 medium sized pancakes. Cook them on a medium heat and be careful when it comes time to flip the pancake over.



Once cooked to your desired liking, dish the pancake up onto a plate and add the flaked almond pieces, and enjoy.

Serving Size: Makes approximately 3 pancakes.

Number of Servings: 1

Recipe submitted by SparkPeople user ~*CONALD*~.