Protein Power Pancakes
(Defend Superblend or Focus Superblend)
Serves 1 • Paleo / Grain + Gluten-free / Dairy-free / Vegan optional / Caffeine-free (Defend Superblend version)
This fool-proof, grain-free pancake recipe offers loads of flavor and versatility. Conventional flour is swapped for fiber-rich almond and coconut flours, and banana adds potassium and a touch of natural sweetness. Then the magic happens: your choice of Focus or Defend Superblend takes these flapjacks to the next level, adding stress-busting adaptogens and immune-supporting functional shrooms. Get creative with your toppings… and enjoy the perfect Sunday stack!
Check the notes for a fun fall pumpkin variation.
Ingredients
- 3 large eggs*
- ¼ tsp vanilla extract
- ¼ tsp fine sea salt
- ½ banana, mashed (about 60 g)**
- 1 tsp apple cider vinegar (or white vinegar)
- 6 – 8 tbsp coconut milk (or other plant-based milk)
- ½ cup + 2 tbsp almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- 1 serving (1.5 tsp) JOYÀ Focus OR Defend Superblend
- 1 tbsp coconut oil or ghee, melted, plus more for cooking
- topping ideas: maple syrup, raw honey, date syrup, berries, bananas, chopped nuts, hemp seeds, chopped chocolate, bee pollen, coconut shreds/flakes
Notes
* For vegan version: omit the eggs and add up to an additional ½ cup of milk, as needed (see instructions). Use coconut oil for cooking the pancakes.
** For a pumpkin spice version, replace banana with mashed/pureed pumpkin (or squash or sweet potato), add a small pinch of cinnamon, ginger and nutmeg, and use Defend Superblend.
How to
- In a medium bowl, whisk together the eggs, vanilla, salt, mashed banana, vinegar and 6 tbsp of the milk (*vegan version: omit eggs and use ¾ cup milk).
- Add the almond flour, coconut flour, baking soda, Focus or Defend Superblend, and melted coconut oil/ghee, and whisk to combine. Wait 5 minutes to let the flour absorb the liquid, and then add more milk if necessary. Thinner, runnier batter will yield thinner pancakes, and thicker batter will yield thicker pancakes.
- Heat a large skillet or griddle over medium heat. Brush with coconut oil/ghee. When the pan and oil are hot, dollop a heaping ¼ cup of the batter into the pan, lightly nudging it into a 4-inch round.
- Cook until the pancakes puff and the undersides are golden, about 2 minutes. Using a spatula, flip the pancakes and continue to cook until they are golden brown and cooked through, about 2 minutes longer. Adjust the heat as needed.
- Serve warm with toppings of your choice and enjoy!
Pro tip: To keep the pancakes warm, transfer to a baking sheet and place in a 200°F oven.
