• Megan Sherer

Cool Aunt Pancakes

In case it's not obvious, these pancakes get their name from the fact that they made me a super cool aunt to my awesome little nephew. Growing up, my dad used to always make us pancakes on the weekends, and I definitely attribute those kitchen sessions to where my love of cooking originated. So when I got to spend some time with my nephew this summer, I jumped at the chance to continue the pancake tradition with him.


Pancakes are already a crowd pleaser, but the addition of chocolate chips is what graduated me to cool aunt status this time. But here's the sneaky part - the pancakes themselves were made with really healthy ingredients, and he had no idea. A win for both of us! The beauty of pancakes is that you can customize all of them, so he can enjoy his with chocolate and traditional syrup, and I can enjoy mine with fruit and honey or maple.


Whether you use a boxed mix or make them from scratch, pancakes are such a fun and easy way of showing someone you love them. Give these a try and let me know what you think!


Ingredients:

2 tbsp melted coconut oil, plus more for cooking

2 tbsp almond butter

2 tsp vanilla extract

1 tbsp maple syrup, plus more for serving

1/2 cup cashew or coconut milk

2 large organic eggs

1 Tbsp baking powder

1 ½ cups almond flour

Optional: chocolate chips, blueberries, bananas


Directions:

1. Combine coconut oil, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add milk and eggs and whisk again to combine.


2. Add baking powder and whisk to combine. Then add almond flour, stirring well to combine. You’re going for a batter texture — not too runny, but not too thick. Add more almond flour until the right texture is achieved. If it gets too thick, thin with more milk.


3. Optional: fold in additional ingredients like chocolate chips or fruit. Alternatively, you can sprinkle these on once you put the batter in the hot pan.


4. Heat a pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They’re ready to flip when they puff up slightly and edges are dry, after about 2-3 minutes. Carefully flip and cook on the other side until golden brown — about 2 minutes. Rinse and repeat until you use all your batter!


5. Serve immediately with desired toppings and enjoy! Freeze any leftovers. And make sure to log your cool points :)


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​© by Megan Sherer

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