TROPICAL MANGO VANILLA CUSTARD PROTEIN PANCAKES (PALEO)

9 Jun

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Well, I was hoping to sleep through the night like a baby and wake up energized and excited to take on my favourite sunday morning routine, which is my workout with trainer, and my monster protein pancakes right after. Sadly, that excitement was almost taken away from me when I was abruptly awaken at 3am by the screeching fire alarm in my apartment building. There was a fire in an apartment on the 4th floor, which is two floors above where I live, so I could definitely smell the smoke and hear hoses going off, accompanied with more screaming and yelling. I am unsure about how the fire started, and I don’t even know if anyone was hurt, but the rest of us were told by the fire department that the situation was under control and we had to stay in our apartment and lock our doors. Anyways, the noise went on for about an hour before everything calmed down. I really hope no one was hurt! Anyways, I was a little grumpy because my sleep was distorted, plus I had to get up early to start my day, but oh well I refused to let it be a bad day, so I made these pancakes and it definitely helped with brightening up my mood πŸ™‚

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Yup that’s right, this just happened in my belly πŸ˜‰

Recipe:

2 tbsp almond flour
1 scoop of sun warrior raw vanilla protein powder(For paleo, omit protein powder and up almond flour serving to 1/4 cup)
1/2 a vanilla bean
1 organic cage free egg
1/2 tsp gluten/aluminum free baking powder
1 small organic banana (for added sweetness and fluffiness)
2 tbsp unsweetened almond milk
1/2 a small ripe mango (for layers)

Place all ingredients (except bananas and protein powder) in a bowl or a food processor and mix until a smooth batter forms.

Next, place bananas and protein powder in the food processor and puree until creamy custard batter forms. Add vanilla bean (or extract) and almond milk and puree again. When ready, add to the rest of the batter and mix until well incorporated. Your pancake batter should have a creamy custard texture.

Heat a skillet over medium heat with 1/2 a tsp of coconut oil. Scoop medium batter portions into the skillet and flip when edges are slightly brown. Repeat the process for the whole batter.

When ready, layer pancakes with sliced mangoes and/or other toppings of choice (i used blackstrap molasses and it was scrumptious!)

Enjoy!

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