are light, thick, fluffy and loaded with fresh strawberries in every bite! They’re easy to make in one bowl and make the perfect special breakfast or weekend brunch.
Eggs | Egg White | Ripe Banana Cashew Butter Coconut Sugar | Almond Milk Apple Cider Vinegar Vanilla Extract | Almond Flour Protein Powder | Coconut Flour Baking Powder Ground Cinnamon | Strawberries Avocado Oil
In a large bowl, beat the eggs then whisk in the banana, nut butter, and coconut sugar. Pour in the milk, apple cider vinegar, and vanilla. Mix well.
Slowly add almond flour, protein powder, coconut flour, baking powder, cinnamon, and salt. Mix until combined and then gently fold in strawberries. Let batter rest for 3-5 minutes.
Preheat a griddle on medium-low heat. Let pancakes cook low and slow. Scoop batter into the pan and place strawberries on top of each pancake. Gently flip and cook until the middle is cooked through.
Serve with maple syrup, fresh strawberries, melted ghee or whipped coconut cream. Enjoy!
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