Yields: 1 Serving


  • 3 scoops Be Good Bakery Vanilla Milkshake Protein Powder 
  • 56g egg whites
  • 1 whole egg 
  • 21g coconut flour 
  • ½ tsp (2ml) baking soda
  • Splash of cashew milk
  • 175g 0% Greek yogurt, for topping


  1. In a mixing bowl, combine dry ingredients (protein powder, coconut flour, and baking
  2. Add egg whites and egg to the dry ingredients and stir until mixed well.
  3. While stirring, add a splash of cashew milk to achieve a smooth, thick cake batter consistency. If the batter is too thick, you can add a little more cashew milk.
  4. Preheat a griddle or non-stick pan over medium heat. Lightly grease the surface with cooking spray.
  5. Scoop desired portions of batter onto the griddle or pan to form individual pancakes.
  6. Allow the pancakes to cook until bubbles form on the surface, and the edges start to look set. Carefully flip each pancake using a spatula and cook the other side until golden brown.
  7. Once both sides are cooked to your liking, transfer the pancakes to a plate and serve with a dollop of Greek yogurt, along with your favorite toppings, such as fresh berries or a drizzle of sugar free maple syrup.