Espresso Pancakes
Gluten-free
Who doesn't love rich and fluffy espresso pancakes? The mild espresso flavor paired with a hint of cinnamon makes for the perfect morning treat. Recipe by @bearnecessities___
Ingredients
1 bag of Purely Elizabeth Pancake & Waffle Mix
1 egg at room temperature
5-6 tbsp of dairy-free milk at room temperature
2 tbsp of grass-fed butter, melted and cooled
1 tbsp of hot water + 3 teaspoons of espresso powder or instant coffee
½ teaspoon of baking powder
3 teaspoons vanilla
⅛ teaspoon of nutmeg
½ teaspoon of cinnamon
¼ cup + 2 tablespoons of maple syrup
⅓ cup of coconut sugar
Directions
In a large bowl whisk together all of the dry ingredients. In another bowl whisk together egg, butter, dairy-free milk, vanilla, espresso + hot water, maple syrup, and also add in the coconut sugar. Add the wet ingredients into the bowl with the dry ingredients. Add more dairy-free milk or hot water if the mixture is too thick to thin it out. Let mixture sit for about 10 minutes. Heat a skillet over medium-low to low heat. Add a bit of grass-fed butter once the pan is ready to go. Scoop ¼ size cup of batter on the pan and spread it out into a circle. Cook the pancakes for 1 to 2 minutes per side. Top with Purely Elizabeth granola, maple syrup, and fresh fruit and enjoy.
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