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Leprechaun Pancakes

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Ingredients

Scale
  • 1 cup unsweetened sunflower seed butter
  • 2 Tbs maple syrup or honey
  • 3 large eggs
  • ½ cup almond milk (or coconut milk for nut-free)
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • scant ¼ tsp sea salt
  • 1–2 Tbs coconut oil, for greasing

Instructions

  1. Place a large cast iron skillet on your stove, and turn the heat up to medium.
  2. In a high speed blender, blend the sunbutter, maple syrup, eggs, and almond milk until smooth.
  3. Blend in the baking soda, cinnamon, and salt.
  4. Spread a bit of coconut oil all over the preheated griddle, and then spoon the batter onto it. I use about 2 Tbs of batter per pancake. Then, spread out the top of the pancake with the back of a spoon, to make it thinner.
  5. Let each side of the pancake cook for about 2 minutes, or until the edges start to curl slightly under, before flipping.
  6. Serve the pancakes! NOTE: The greenness may start to form a few minutes after the pancakes have been cooked, because it takes a little while for the baking soda to activate.

Find it online: https://wholegirl.com/leprechaun-pancakes/