High-Protein Pancakes

Serves 2. Recipe is courtesy of Doug Kaufmann’s Know the Cause.

1 cup almond milk

2 eggs

2 tbls. melted and cooled coconut oil (plus more for pan)

2 tbls. pure maple syrup (Phase Two) or 3 packets stevia (Phase One)

¾ cup blanched almond meal

¼ cup flax meal

1 scant tsp. salt

3 tsps. baking powder (non-aluminum, please)

1 tbl. coconut oil

Xylitol-sweetened maple syrup (Phase One) or pure maple syrup (Phase Two)

Fresh or frozen blueberries, optional

Sesame or flax seeds, optional

1. In a large bowl, mix together the almond milk, eggs, coconut oil and maple syrup or stevia.

2. In a small bowl, whisk together almond meal, flax meal, salt and baking powder. Add dry ingredients to the almond milk-egg mixture and stir just until blended.

3. In a very well seasoned cast-iron skillet or a safe nonstick skillet (i.e. one that contains no PTFE, such as the Greenpan), melt a tablespoon of coconut oil over medium-high heat. With a measuring cup, scoop out ¼ cup portions of the pancake mixture and pour into pan. Cook just until top looks somewhat set, flip and cook for about one minute more. Optional: When pancakes have set on the first side, add the blueberries or seeds for crunch.

4. Serve with xylitol-sweetened maple syrup or pure maple syrup.