Kid-Friendly Pancake Pops
It's summertime, the kids are all home until school starts back up, and we know how difficult it can be to keep them busy. Mornings tend to have a slow start during the warmer months, so why not take some time to make a tasty breakfast! Our favorite nutritionist & lifestyle expert, Alexandra Catalano (@eatcute), put together a family-friendly recipe that's quick, easy, HEALTHY, and delicious. Grab the family and give it a go!
What You'll Need:
* makes about 20 bite-sized pancakes
1/2 cup of almond flour
1 tablespoon of monk fruit extract
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of pink sea salt
1/2 cup of unsweetened coconut milk
2 tablespoons of melted and cooled butter
1 egg, lightly beaten
Combine almond flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.
Add butter, and lightly beaten egg to the same bowl.
Next, add monk fruit extract and coconut milk. Add enough nut milk to make batter stirrable (1-2 tablespoons). Add slowly to the mixture until smooth and creamy. Avoid adding the full amount if the batter starts to become watery.
Pour the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through. Evenly space out the pancakes so you can easily add the sticks, then place the lollipop stick in the batter. Press stick down and use a small spoon to smooth out the batter, that way you will have pancakes that look perfect on both sides!
They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn.
To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. The lollipop stick may be warm, but not too hot to handle. Just be careful not to touch the griddle! Allow cooling for 5 minutes. Plate and enjoy with fresh berries and cinnamon!