- 2 scoops Birthday Cake Flavor IsaLean Shake
- 1 tbsp gluten-free flour
- 1/8 tsp baking powder
- 1/8 tsp ground cinnamon
- 1/4 cup unsweetened almond milk
- 1 large egg white
- Coconut oil spray
In a bowl, combine IsaLean Shake, gluten-free flour, baking powder, and cinnamon. In a separate bowl, whisk together almond milk and egg white until combined.
Add the wet ingredients to the dry ingredients, whisking until blended.
Heat a nonstick sauté pan over medium heat, then lightly coat with coconut oil spray.
To create each pancake, spoon 3 tablespoons of the batter into the hot pan, until all batter has been used. Let cook 2 minutes, flip, and cook on the opposite side for an additional 1 1⁄2 minutes.