Almond Butter and Jelly Pancakes

Single serving: 1 large pancake or 2 small
1 Scoop Vanilla Pea Protein (1/4 Cup)
2 Eggs (or sub with “chia egg”)
1 Tablespoon Coconut Butter
1 Tablespoon Almond Butter
2 Tablespoons Flaxseed (or chia)
Dash of Sea Salt
Dash of Cinnamon

For “Blueberry Chia Jelly”
½ Cup Blueberries
¼ Cup Green Tea or Coconut milk
1-2 Dates pitted (sub with 1 Tbsp Coconut sugar if needed)
Tablespoon Vanilla Protein
2 Tbsp Chia Seeds

Mix all ingredients minus the chia in small blender and add chia at the end. Stir in and let set for the chia to absorb and expand.
Prepare “Jelly” to begin as it takes about 5 minutes to set. Combine the wed ingredients in a small bowl, food processor, or small blender. Mix together and then add the rest of the ingredients.
For pancake: Mix ingredients ideally in a small mixer – Consistency should be thick, add an additional egg white or Almond milk if you need more liquid.
Preheat a pan at medium heat and coat with coconut oil (tsp)
(Begin with smaller pancakes 3” in diameter)
Let cook for 3-4 minutes and use the bottom of spatula to check if pancake is turning golden brown.
When ready, flip over and allow to cook for 2-3 minutes.
Serve topped with Tbsp almond butter and then “jelly” mixture
Suggested Remixes and Additions:
Blueberries for strawberries (or both)
Higher carb oat lover version – Swap oats for a mix of Flax and coconut flour
Add Maca powder (healthy hormone booster)
Add Bee Pollen into jelly (immune, amino acids, allergy relief)
Sub Almond butter for another nut butter like cashew, walnut, or sunflower seed butter
Paleo Butter and Jelly Pancakes