Coconut Protein Pancakes

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Starting the new year right with a Fluffy stack of Low Carb Coconut Protein Pancakes this morning! 😍🍥 These were super easy to make and filling! 😋👅💦 Plus these little beauties are grain free, sugar free and full of fiber! 🙌💪 Really can’t get any better for this Saturday morning! 😎☀️🌴

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Coconut Protein Pancakes:

🍥1 scoop Quest multi purpose protein powder
🍥 3 egg whites
🍥 2 tablespoons coconut flour
🍥1/3 cup unsweetened cashew milk
🍥1 tsp vanilla extract
🍥2 packets stevia
🍥1/2 tsp sea salt

Whisk all ingredients until smooth and cook about 3-5 min per side in a skillet greased with coconut oil. Flip pancakes when bubbles start to form around the edges.


These little beauties were topped with walden farms sugar free syrup but you could add fruit, cinnamon, shredded coconut, nuts, peanut butter or of course chocolate! 🍫😘  Happy New Year!

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Nutrition Facts: 1 serving makes about 5-6 small pancakes

221 calories, 35g protein, 12g carbohydrates, g fat and 5g fiber.

Enjoy! 🙂

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Guacamole on Plantain Chips!

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Is there anything better than guacamole? Nope… didn’t think so!  I seriously crave this delicious dip around the clock! Since I am still recovering from being sick these past two weeks I thought I would treat myself to what could possibly be my favorite appetizer of all time! Or you could make it your whole dinner! It is guacamole topped plantain chips with sliced clementine! I know it’s a flavor explosion in your mouth!

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First thing’s first the guacamole! Ok here is what you need:

  • 3 Avocados
  • 1 Ripe Tomato seeded and diced
  • 2 Cloves Garlic diced
  • 1 Fresh Lime
  • 1 Jalapeno seeded and diced
  • 1/2 Red Onion diced
  • Salt and pepper to taste

Directions:

  1. First mash all avocados in a bowl.
  2. Add fresh squeezed lime juice.
  3. Add the rest of the ingredients and season to taste.

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Then time to make the plantain chips! Baked of course! 🙂

What you need:

  • 2 Ripe Plantains
  • Spray Coconut oil
  • 1 Fresh Lime
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees fahrenheit
  2. Slice plantains very thin or use mandolin
  3. Place on greased baking sheet and spray with coconut oil
  4. Season with salt and pepper. You could also use cumin, corriander or cayenne pepper!
  5. Bake chips for 10min. then flip and bake another 10min. on other side.
  6. Squeeze fresh lime juice when done!

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Don’t forget to slice and peel your clementines too!

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Put it all together!

Place 1 tablespoon of guacamole to each chip and place small slice of clementine on top of that and enjoy!

I love that this appetizer is gluten free, dairy free, no saturated fats and it’s vegan! Your family won’t even notice!

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To learn more recipes like this or customized meal plans contact me at jessica.cook04@gmail.com