• 2 scoops vanilla protein powder (25g of protein per scoop)
• 2 tsp baking powder
• 1 pinch salt
• 1 tbsp coconut flour
• 2 eggs
• 1/4 tsp vanilla extract
• 4 tbsp coconut oil (softened)
• 1 tbsp premade vanilla


1. Combine all your dry ingredients and set aside.

2. Combine all your wet ingredients. Make sure the butter you’re using is salted (or add
some additional salt to the batter) and softened. Softened butter will melt as you’re
cooking your pancakes and add more moisture.

3. Make a well in the dry ingredients and pour your wet ingredients in. Mix with a spoon
until the batter is just combined. The batter should be chunky! Do not over mix!

4. At this point, you can add in any fold-ins you’d like. They can be berries, nuts, chocolate
chips or, in our case, bacon! We cooked and chopped up 4 strips of bacon and added them
to our pancake batter.

5. Heat up a pan or a skillet with some oil (or bacon grease! It gave our pancake a crunchy
outer shell without burning them). Use butter with caution as it tends to burn if let on the
pan for too long. We recommend coconut oil.

6. Use an ice cream scoop or a ¼ cup measuring spoon/cup to ladle pancake batter onto
your pan.

7. Let the pancake cook undisturbed until you see bubbles forming on the top. If the
bubbles pop right away and are filled with surrounding batter, it’s too early to flip the
pancake. Wait until the bubbles pop and the holes remain.

8. Flip with a spatula in one swift motion and let the pancake cook on its second side for
about a minute. Don’t overcook.

Carbs per serving 2g

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