Pancakes and protein are two simple necessities in life. Pancakes make you happy and protein is the fundamental building block of our body. So what could be better than having them both in one recipe? Oh ya, adding adaptogens and Bulletproof Brain Octane into the mix!!! These pancakes are Bulletproof, gluten free, dairy free, protein adaptogen pancakes. Literally everything you could want in a meal is happening to you when you eat these.
Now, these pancakes don’t just contain any ol’ regular protein powder they are powered by Nuzest which is an amazing premium golden pea protein powder I have recently become obsessed with. Nuzest is a Seattle based company whose main goal is to provide our bodies with pure and wholesome fuel. My favorite product of theirs is the Clean Lean Protein Powder which aids in muscle recovery, contains all the essential amino acids and tastes absolutely amazing. Along with protein powder Nuzest also has a variety of other products to help fuel your active life such as green protein bars, vita kick powder and coming soon is a protein powder with added fruits and veggies. My favorite way to get my Nuzest fix is to blend their protein powder up into a shake, mix it with some chia pudding or add a serving into treats or energy balls for that extra protein kick.
Before you get to the kitchen to whip up a batch of these protein pancakes, head to the Nuzest website and pick yourself up a tub of their Clean Lean Protein so your breakfast and body can also be powered by Nuzest! And because I love you guys, at checkout if you use my code “FOODGLOW” (all caps) you get 15% off your total purchase and receive FREE shipping on orders over $50! Lets get fuled together friends!!!
2 tbsp coconut flour
1 tsp reishi powder
1/2 tsp chaga powder
1 tsp maca root powder
1/2 tsp cacao powder
dash of cinnamon
1 serving (2 scoops) Nuzest Vanilla Clean Lean Protein
1 tbsp chia seeds
1/2 cup unsweetened almond milk
1 tsp Bulletproof Brain Octane oil
Coconut oil for cooking
In a medium bowl combine the dry ingredients. Add the egg, almond milk and brain octane and whisk until a smooth batter forms. Heat a medium skillet with coconut oil. Portion the batter into individual pancakes of desired size onto the skillet. Cook on each side until golden brown and cooked through (about 2-3 min each side). Stack pancakes and serve topped with coconut butter, sliced fresh strawberries and cacao nibs.