A high-protein, gluten-free, dairy-free, and refined sugar-free version of black and white cookies in pancake form. These delicious hot cakes can be topped with coconut yogurt, caramelized bananas, hemp seeds, and peanut butter.
Whisk an egg, then add almond milk, melted coconut oil (or vanilla ghee), coconut sugar, and cinnamon. Combine this wet mixture with the rest of the dry ingredients (chickpea flour, almond flour, baking soda activated with lemon juice). Divide the batter evenly into two bowls. To one bowl, add 1/2 scoop of Vital Proteins blackberry collagen peptides (or 1 tsp raw cacao powder) and mix well. Cook the pancakes in a pan sprayed with coconut oil over medium-low heat for 2-3 minutes on each side, covered with a lid. Watch carefully as they cook quickly. Enjoy!
