High Protein Almond Butter Pancakes

This recipe will change your life! Seriously. It’s so easy to make and is the perfect little tasty treat that is great for breakfast, a post workout snack or even dessert! They are light, fluffy and totally grain-free for a change. Paleo friendly, dairy-free and gluten-free makes this recipe a winner in my books! They are a perfect snack after the gym because they are high in protein. This recipe is inspired by the ever-popular gut healing protocol called GAPS diet. These soft and delicious pancakes are much easier to digest and put the traditional wheat pancakes to shame. Plus they are full of goodness: Almonds/ Almond Butter: contain the most fibre — about three grams per ounce — compared to other nuts, and are richest in vitamin E, a powerful antioxidant and a great source of protein. Always look for raw almond butter because it keeps the healthy fats intact, Alternatively, if you can’t find any in the stores, you can easily make your own in a Vitamix OR use almond flour. Butternut Squash: one cup of baked squash has 145 % of your daily-recommended vitamin A, and it’s one of the top sources for alpha and beta carotene (especially great for eye health). It contains a healthy amount of anti-inflammatory omega-3 fats. Contains energy-sustaining complex carbohydrates and B-vitamins help to balance blood sugar and its vitamin C content helps fight cold and flu. Eggs: What a perfect food! They contain a great balance of fat and protein and a whopping dose of vitamins and minerals. But opt for quality over quantity! I suggest free-range or pasture raised eggs. Grocery store eggs are missing a lot of nutrients, you can tell the health of the hen that laid it by the colour of the yolk. The brighter orange the better! Almond Butter and Squash Pancakes Ingredients: 1 cup butternut squash, cooked and mashed ½ cup raw almond butter 4 eggs few drops of stevia extract or sweetner of your choice pinch of sea salt Coconut oil or ghee for cooking Preparation: Put all ingredients into a small blender like the NutriBullet and process until smooth. This will make the pancakes extra fluffy. Heat up a griddle or frying pan with some coconut oil or ghee. Cook the pancakes on medium low heat until golden brown on either side. Be careful not to burn them! Serve with maple syrup and grass-fed butter or some warm berry compote!


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