This is the new name and version of high protein – low carb pancakes. They are so easy!
One bowl with a fork, or a blender, and one pan will do the trick.
¾ cup water
½ cup gluten free pancake batter
2 eggs (organic of course)
1 scoop protein powder (I use unflavored whey - vanilla would be well too)
1 tbsp Barlean’s Forti Flax (ground flax seeds)
1 tsp coconut oil
butter and/or coconut oil for cooking
½ cup frozen blueberries (of course you can use fresh as well)
1 tsp maple syrup, honey or sweetener of choice
Celtic Sea Salt to finish
Fresh lime to top it off
Cooking the Crepe-Cakes
Starting with the water, combine all ingredients into a Vita Mix or blender on the lowest speed. If you do not have a blender, then use a bowl and a fork to blend/whisk all the ingredients.
Heat a skillet on medium to high heat. Place a pat of butter, coconut oil, or my favorite, a little of both, in the skillet.
Cook all the cakes you want. When you are cooking your last cake and have already turned it, add the blueberries around the edge. You can also remove the cake and then cook the blueberries. They only need to be in the pan for a minute or so. Add your sweetener of choice and maybe a little more coconut oil or butter just for some more decadence.
Remove from the skillet and top off the cakes. Top with salt and squeezes of fresh lime.
OMG, these are soo good!!!