291 Calories, 10 Minutes
Prep Time – 5 mins, Cook Time – 5 mins, Total Time – 10 mins, Servings: 1


    • 2 scoops Creamy French Vanilla 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.


For blueberry pancakes, fold 1/4 cup fresh blueberries into the batter in step 2.

“I make an extra batch or two and keep them in the freezer for during the week. I just toast a pancake as I need it. Great as a snack or breakfast for the kids!”

Source: isaproduct.com ~ By: Isagenix ~ Image: isaproduct.com

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