Who says that you can’t have a low carb pankcake? Here’s a decadent recipe that will keep your savoury-sweet tooth satiated during your carbohydrate downcycle..

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Dry Ingredients:

1 Scoop New Zealand Chocolate Whey Protein Powder

1 Scoop Vanilla Vegan Protein Powder

1 Tablespoon Physllium Husk Powder

1.5 Tablespoon Natural Coconut Flour

1/2 Tablespoon Cocoa Powder

Pinch of Baking Soda

Wet Ingredients:

1 Teaspoon Vanilla Extract

1 Whole Egg + 1 Egg White

1 Tablespoon Smashed Avocado

1 Tablespoon 14% Grassfed & Organic Sour Cream

1 Tablespoon Walden Farms Pancake Syrup (Yes, in the batter!)

Mix Dry ingredients in a bowl, followed by wet ingredients. Preheat pan to medium-high heat, and give roughly 2 minutes on either side before plating with a dallop of sour cream and Walden Farms pancake syrup. Serves two.

LCHF Macronutrient Ratios(entire mixture):

Net Carb: 4g

Protein: 43g

Fat: 20g

Bon Appetit.