Ingredients
8 Eggland’s Best eggs, room temp
2 c 2% kefir yogurt (or try greek), room temp
1 c coconut flour
1 T vanilla extract
1 t almond extract or can add more vanilla
1 3/4 t white stevia powder
2 scoops (57 g) vanilla whey protein powder
2 very ripe medium bananas
raspberries
dark chocolate chips
Directions:
In blender add wet ingredients, then dry (with exception of raspberries and chocolate). Use high blend setting of smoothie or batter, mix the ingredients, scraping down the sides if necessary. Let sit 5 minutes while preparing pan and dishes. On medium heat setting, use 1/4-1/2 c batter per pancake and sprinkle raspberries and chocolate on top of each pancake as it cooks. Flip when cooked and finish on other side. Serve with a generous dollop of cottage cheese and/or maple syrup (with a nice dose of whip cream for husbands and kids!)
It is easier to cook small portions of this batter to cook through quickly. If making larger pancakes, top with pan cover to help process of cooking through.
