Kathryn Budig’s Easy Recipe for Coconut Almond Butter Pancakes

Cardamom Coconut Almond Butter Pancakes from YogaGlo’s Better Than Takeout

Yields 6 small pancakes + bonus almond butter

“These should be illegal they’re so easy. They’ve become a daily staple in our household when we want something quick, filling, and nutritious. Try making these after your next yoga practice.”

INGREDIENTS

Cardamom-Almond Butter
1 cup almond butter
3 tbsp honey
½ cup unsweetened coconut flakes
¼ tsp ground cardamom

Pancakes
2 eggs (organic and free-range)
2 ripe bananas
½ cup cardamom-almond butter
Pinch of salt
Coconut-oil spray or baking spray of choice

Fixins
Maple syrup and coconut oil to taste
Remaining cardamom-almond butter
Banana slices
Unsweetened coconut flakes
1 cup almond butter
3 tbsp honey
½ cup unsweetened coconut flakes
¼ tsp ground cardamom

INSTRUCTIONS
Mix all almond butter ingredients together in a medium-size bowl.

In a blender, add eggs, bananas, and cardamom-almond butter. Blend on medium speed until smooth.

Heat a large frying pan over medium heat, and spray with coconut oil. 

Pour pancake mix on the hot pan into circles slightly larger than a coaster. Flip after 3–4 minutes (keeping a close eye on them).

Cook for 1 more minute, then transfer to a plate and serve with your favorite toppings!

This recipe is from Kathryn’s YogaGlo series, Better Than Takeout. Learn more at yogaglo.com/betterthantakeout.