Protein Pancakes

Break the two organic eggs into a large mixing bowl. Add the whey protein, almond flour, baking powder, and Ceylon cinnamon. Whisk everything together with a whisk or blend in a blender until smooth batter without lumps. Let this batter rest for two to three minutes so the ingredients can bind well and the mixture becomes slightly thicker in texture.

Heat a little organic coconut oil in a frying pan over medium-high heat. Carefully pour small amounts of batter into the warm pan so you can cook about three small pancakes at a time. Wait until bubbles appear on the top of the batter and the edges look slightly drier. Then carefully flip the pancakes with a spatula and cook the other side for one to two minutes until golden brown and cooked through. Repeat this process until all the batter is used up.

Remove the cooked pancakes from the pan and stack them directly on top of each other on a plate. Distribute the fresh raspberries over the top of the stack as garnish and serve the dish immediately.