These protein packed sugar free pancakes are fluffy and tasty without sacrificing health!
Start heating a skillet on medium heat and put in 1/2 tbsp coconut oil. Spread the oil evenly once it's melted.
Combine 2 cups of FlapJacked gluten free pancake mix with 1 ⅓ cups water or almond milk. Combine with a stick blender or electric beater until smooth.
If you feel the heat coming off the skillet when you hover your hand closely over the surface of it, then it's ready. If it starts smoking, the heat may be too high.
Place your desired sizes of batter in the pan (I did a little less than 1/4 cup of batter for each pancake). Don't place the pancakes too close together.
Let it cook on one side until you see some bubbles forming and the edges start to look a little dry (about 3 minutes). Flip the pancake and cook for a couple minutes until golden brown. Repeat these steps adding more coconut oil to the pan in between as needed until all the batter is gone.
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