Add the following ingredients to a blender or food processor: 3/4 cup of egg whites, 1/4 cup of ground almonds, 1/4 cup of ground walnuts, capful of vanilla extract, a dash of cinnamon, a packet of stevia, 1/8 cup of shredded coconut, and 1/4 tsp of baking soda.
Blend for approximately 20 seconds or until the protein pancake batter reaches a smooth consistency.
Add the 1/4 cup of blueberries and 1/4 cup of raspberries to the protein pancake batter mixture.
Heat your pan over medium-high heat and lightly coat with avocado oil spray.
Add a 1/4 cup of the protein pancake batter to the pan and heat the pancake for 1-2 minutes or until small bubbles begin to form on top.
Flip the pancake to heat the other side for approximately 1 minute, then remove the cooked pancake and add to a plate.
Repeat to use up the remaining protein pancake batter.
Makes 4 protein pancakes.
Recipe Notes
Nutrition Facts (per serving – 4 protein pancakes):