Vanilla Mousse Pancakes

Recipes makes 4 servings

Ingredients:

For the pancakes:
2 scoops HLTH Code Vanilla powder
2 large eggs
2 Tbsp almond flour
2 Tbsp cream cheese
½ tsp baking powder
1 tsp vanilla extract
¼ cup unsweetened almond milk
1 Tbsp butter (for cooking)

For the salted caramel sauce:
¼ cup unsalted butter
½ cup heavy cream
¼ cup allulose
1 tsp vanilla extract
½ tsp sea salt

Instructions:

In a bowl, whisk the eggs, almond flour, cream cheese, and vanilla extract until smooth. Add HLTH Code Vanilla powder, baking powder, and almond milk. Mix until the batter is smooth and free of lumps.

Heat a non-stick skillet over medium heat and melt the butter. Pour small amounts of batter onto the skillet (about 2-3 tbsp per pancake). Cook for 2-3 minutes until bubbles form, then flip and cook the other side until golden.

Set cooked pancakes aside and cover with a kitchen towel to keep them warm.

Next, prepare the salted caramel sauce. In a small saucepan, melt the butter over medium heat.

Stir in the sweetener and let it dissolve while stirring occasionally.

Slowly pour in the heavy cream, and let the mixture simmer for 5-7 minutes, stirring frequently until it thickens and becomes golden.

Remove from heat, then stir in vanilla extract and sea salt. Let it cool slightly before serving.

Stack the vanilla mousse pancakes on a plate. Pour the salted caramel sauce generously over the pancakes.

Top with fresh or frozen red currants for a pop of color and tartness.

Nutritional breakdown (Recipes makes 4 servings)

421 Calories
12.2g Protein
39g Fat
2.7g Fiber
19.5g Total Carbs
3.5g NET Carbs