Ingredients
5 eggs at room temperature, separated
70 g almond flour
30 g pumpkin seed protein
80 g ripe banana
30 g grass-fed collagen
25 g sacha inchi protein
10 g coconut flour
40 g arrowroot starch
1 tsp apple cider vinegar
1 tsp baking powder
½ tsp baking soda
110 g water
1 tsp pure vanilla extract
½ tsp cream of tartar
Directions
Place all the ingredients in a blender, except for the egg whites and the cream of tartar. Blend until you obtain a smooth and silky batter.
Pour the mixture into a bowl and set aside.
In another bowl, add the egg whites and the cream of tartar and, using an electric mixer, beat until stiff peaks form.
Gently fold the whipped egg whites into the batter little by little, using folding motions to keep the mixture light and airy.
Heat a cast-iron skillet and add ½ teaspoon of coconut oil, spreading it evenly over the surface.
Using an ice cream scoop, place portions of the batter onto the skillet. Cover and cook over medium heat until the pancakes are golden.
Flip and cook on the other side until they are golden and firm.
Serve with almond butter and fresh fruit.
