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. ⏱️ Total Time: 25 minutes
Chef's Notes
- 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!
Ingredients
Pancakes
- 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)
Toppings
- 1/2 C greek yogurt + 1 tbsp honey
- chunky almond butter (or nut butter of choice)
- ground cinnamon to dust on top
- ground cardamom to dust on top
Instructions
- 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!
Pairs Perfectly
Dost
This fruit forward sauce has elements of sweet from the pineapple and mango, but packs in a punch with the red chili flakes and roasted Serrano peppers. 🌟 Key Features: Heat Level: ⭐⭐⭐☆☆ (Medium) Primary Ingredients: Mango, Pineapple, Serrano Chili, White Vinegar, Flavor Profile: Sweet n Spicy Perfect With: Paani Puri, Greek yogurt, dips 👨🍳 Chef's Favorite: This is ideal on your charcuterie board!