Key Lime Pie Pancakes

• Vegetarian

• Produce

  • 1 Lime, zest
  • 1 Lime (1/2-3/4 tbsp, zest of

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1/8 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almond breeze almondmilk, Unsweetened

• Snacks

  • 5 Graham crackers

• Dairy

  • 7 oz Greek yogurt, plain
  • 1/2 cup Heavy whipping cream

Found on peasandcrayons.com

Description

Ingredients

• 1 cup Unsweetened Almond Breeze Almondmilk
• 7 oz plain Greek yogurt
• 2 TBSP fresh lime juice
• 1 + 1/4 cups all-purpose flour
• 5 graham crackers (see below)
• 2 TBSP sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 TBSP coconut oil, melted + cooled slightly
• 2 eggs
• zest of 1 lime (1/2-3/4 TBSP, to taste)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/8 tsp pure vanilla extract
• lime zest, to taste
• In order to have enough lime for both the pancakes, the whipped cream, and the garnish, youll want to have two limes on hand. If using key limes or Persian limes, youll need quite a few extra. You may also want to have pure maple syrup on hand for your breakfast cakes.
• For the graham crackers, I counted each 5 x 2.25 inch rectangular sheet as a single cracker. Youll have just over 3/4 cup graham cracker crumbs once you crush them.

Directions

• In a medium-large bowl, whisk together almond milk, Greek yogurt, and lime juice.
• Allow mixture to sit and thicken.
• Crush grahams.
• In a separate bowl, combine flour, finely crushed graham crackers, sugar, baking powder, baking soda, and salt.
• Heat up your griddle.
• Whisk in your melted coconut oil and eggs to the wet ingredients.
• Add your lime zest.
• Slowly add your flour, sifting 1/3 of the flour into the wet ingredients, gently stirring to combine, then repeating until you have a thick and slightly lumpy batter.
• Ladle batter onto a hot, lightly greased griddle or skillet using a 1/3 cup measuring cup.
• Repeat for each pancake, cooking until bubbles form on the tops and pop, leaving a few delicious little air pockets behind.
• Flip and brown both sides, repeating for each.
• Use a hand mixer or a whisk to whip the heavy cream into whipped cream. Mix in a drop of vanilla extract and finish off with some fresh lime zest for a burst of flavor.
• Dollop on top of pancakes and finish off with some crushed graham crackers and a folded lime slice as an optional garnish. Enjoy!

Nutrition