Yield: 2 pancakes
2 teaspoons coconut oil
1 egg white
¼ cup unsweetened, plain almond milk
½ teaspoon vanilla
1 ½ scoops vanilla low-carb protein powder
2 tablespoons blanched almond flour (or gluten free)
¾ teaspoon baking powder
1 teaspoon cinnamon
¼ cup or less unsweetened applesauce
4 slices cooked bacon
Melt coconut oil in a skillet over medium heat.
In a small bowl, whisk the egg white until foamy. Add the almond milk and vanilla stevia and whisk to combine. In another small bowl combine the protein powder, coconut flour, baking powder and cinnamon and whisk lightly.
Add the wet mixture to the dry mixture and whisk until well combined. Form two pancakes in the preheated pan and cook for 2-3 minutes until lightly brown the bottom. Flip, flatten slightly with a spatula and cook for about 2 minutes or until lightly browned on the second side.
Serve hot with bacon and a little applesauce