PANCAKES :
• 3 eggs
• 1 scoop Raw Organic Protein Vanilla
• ½ cup gluten-free pancake mix
• ½ cup fresh strawberries
• ½ tsp . vanilla
SAUCE :
• ½ cup cashews soaked in water for about 20 minutes then drained
• 1 cup strawberries
• ¼ cup maple syrup
• 2 Tbsp . almond milk
PREPARATION : In a blender , blend together the pancake ingredients . Grease a pancake griddle or nonstick pan with coconut oil or use coconut spray and heat to about 350 degrees . Pour pancake batter onto griddle ( you can do 4 pancakes at a time ) and cook pancakes for about 4 minutes before flipping them for another 3 minutes on the other side . To make sauce , blend all ingredients together until smooth . Top pancakes with fresh strawberries and strawberry sauce . Add chocolate chips if you ’ d like !
ORGANIC INGREDIENTS :
• 1 ½ cups rolled oats
• 1 cup smooth almond butter
• 1 scoop Garden of Life Raw Organic Protein Chocolate
• ¼ cup maple syrup
• 2 Tbsp . Garden of Life Extra Virgin Coconut Oil
• 1 tsp . vanilla extract
• ¼ tsp . sea salt
• 1 bag dark chocolate chips
• 1 ½ Tbsp . Garden of Life Coconut Oil ( for chocolate mixture )
• 3 Tbsp . sliced almonds
PREPARATION : Place almond butter , maple syrup , vanilla and coconut oil in a pot on the stovetop ( medium high ). Stir together contents until well combined then remove from heat and add in protein powder and oats . Stir again until oats are evenly coated . Place an equal amount of oats into each cavity of a muffin tin ( 12 count muffin tin ) and press down batter until firm . Set aside and then melt chocolate . In a double broiler , add chocolate chips and coconut oil . Melt chocolate and then pour an equal amount over each oat cup . Top each oat cup with some sliced almonds then freeze for at least 2 hours before serving . www . Gardenoflife . com • Extraordinary Health ™ • Vol 44 • 21