A perfect brunch recipe to impress your friends with!
Thin + light vanilla pancakes layered with almond butter, strawberries, almond milk yogurt, and cacao nibs. This combo is on point.
Gluten + dairy-free and can be made vegan.
15 minutes | 6 pancakes
1/2 cup Almonds
1/4 cup Unsweetened Shredded Coconut
1/2 cup All Purpose Gluten-Free Flour
1 tsp Baking Powder
1 tsp Cinnamon
1 scoop Vital Proteins Collagen Peptides (Optional, leave out for vegan)
2 Eggs (sub flax egg for vegan)
2 tbsp Fourth & Heart Vanilla Ghee (Sub coconut oil for vegan)
1 tbsp Apple Cider Vinegar
1/4 cup Unsweetened Cashew Milk
1 tsp Coconut Oil (Spray)
1 cup Strawberries (Sliced)
1 tbsp Almond Butter
1/4 cup Unsweetened Almond Greek Yogurt (Kite Hill)
2 tbsps Cacao Nibs
In a blender combine almonds and shredded coconut until forms a flour.
Add dry ingredients to a large mixing bowl: ground almonds + coconut, gluten-free flour, cacao powder, baking powder, and collagen peptides. Add to dry ingredients and stir to combine.
In a separate small bowl combine wet ingredients: eggs (or flax egg), mashed banana, peanut butter, coconut oil, and water (or nut milk).
Spray a large skillet with coconut oil and heat on medium-high. When hot, add batter in 1/3 cup portions to form pancakes. Flip when edges are cooked or bubbles start to form.
Remove from skillet, layer pancakes, and add desired toppings: sliced strawberries, almond butter, almond milk yogurt, cacao nibs.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?