CARDAMOM HONEY PANCAKES

I’m not a huge sweet breakfast person in general, but i’m telling you these pancakes are just the right amount of sweet, warm, and comforting during the chilly autumn mornings. I use a base of cassava/oat flour and blend it with bananas, honey, cardamom, and almond milk. It’s topped with a delicious honey greek yogurt, almond butter, and lots of walnuts.

INGREDIENTS

Serves 2

• 1/4 C oat flour

• 1/4 C cassava flour

• 1 egg

• 1 tbsp baking powder

• 1 old banana

• 2 tbsp honey

• sprinkle of cinnamon

• 1/2 tsp salt

• 1/2 C almond or oat milk (more if the batter is too thick)

• 1/2 C greek yogurt + 1 tbsp honey

• chunky almond butter (or nut butte of choice)

• ground cinnamon to dust on top

• ground cardamom to dust on top

RECIPE

1. Place the flour, egg, baking powder, banana, honey, sprinkle of cinnamon, salt, and oat milk in a blender until smooth.

2. Heat a non-stick skillet on medium heat with a touch of butter or olive oil.

3. Pour 1/4 cup-fulls of batter on the pan for 2 minutes on each side. Once cooked, place to the side.

4. Top the pancakes with copious amounts of honey yogurt, almond butter, cinnamon, and a bit of cardamom. Enjoy!

Alternatives

• You can replace the flours with any you have on hand.

• You can replace the egg with flax seed or apple sauce.

• Feel free to try pecans, peanut butter, or chocolate chips to dress the pancakes!