Ingredients
1 piece Banana
2 Egg whites
1 Whole egg
4 tablespoons Coconut flour
4 tablespoons Blended raspberries
1 tablespoon Olive oil
1 can Coconut milk
3 tablespoons Protein Powder
1 tablespoon Honey
1 tablespoon Cocoa
1/2 tablespoon Water
Preparation
Blend the raspberries into a puree (don’t worry about the seeds)
Add the rest of the ingredients into a blender: the banana, egg, egg whites, coconut flour and the olive oil. Blend them until you make sure they’ve transformed into a homogeneous mixture It should be thick, but pour-able
Heat a frying pan on medium temperature You should cook every pancake for about 2 minutes on each side, or until they turn golden brown. When the pancake starts getting bubbles, you’ll know that it’s time to flip it.
Separate the coconut milk form the coconut water
Pour the milk in a mixing bowl. Prepare the mixer and start mixing it on medium speed. After a minute, start adding the protein powder one tablespoon at a time, without stopping the mixer. After you finish pouring the protein powder, mix for another minute.
Crease the whipped cream onto each pancake, arranging them one on top of the other.
Mix the 3 ingredients, cocoa, honey and water, in a small bowl, with a tablespoon. Mix them until you get a homogeneous mixture. The dressing should be creamy and thick, but pour-able.
Splash the dressing over your 7-story cake with the help of a tablespoon. To make a nice finish, add a tablespoon of whipped cream on top of the pancakes and a few fresh raspberries. And pour few tbsp of the raspberry puree.
