Bethesda Diet Coach Maxi Smith Talks Healthy Pancakes

Anybody else a fellow Francophile? I was scrolling through my instagram when I saw THE picture. The epitome of French class. The insta-famous scene of a slender woman enjoying a beautiful breakfast spread on a balcony with a stunning older railing overlooking a glamorous and classic street full of buildings that look like they could be from the 17th or 18th century. And of course on a weekend, that induces awe-inspiring feelings of jealousy, which meant that obviously I had to create my own spread.

But let me tell you – I don’t do well with croissants or high-sugar items like jams or jellies, so creativity was the name of the game. Instead of making a typical French breakfast, I made something that would still feel luxurious but was in line with my health goals. That meant no refined sugar, no wheat, no dairy and high in nutrients. Which is NOT easy. Thank goodness for protein powder baked good recipes!

This baby dutch pancake is delish! It’s so ridiculously simple to fix, that it’s hard to believe. PLUS, it’s high in protein, low in sugar and in calories! So you can have a ton of toppings, a latte on the side and enjoy every bite and sip.

I’m going to stop daydreaming about Paris and this baby dutch pancake and continue onto the recipe.

Enjoy!

Love,

Maxi

Questions for you:
1. What would be your must item(s) on a breakfast spread?
2. Have you been to Paris?
3. What’s your favorite French food?

Protein Baby Dutch Pancake:

Ingredients:
2 scoops Shaklee French Vanilla Life Shake
2 eggs
1/2 cup oat milk
2 tbsp. coconut oil

Berries
Coconut whipped cream or yogurt

Directions:

1. Preheat oven to 400° and melt oil in cast-iron pan.
2. Blend ingredients in blender and add to hot skillet.
3. Bake in oven for 16 minutes or until brown and puffy.
4. Serve and top with berries if desired. Enjoy!