I’m already ready for the weekend. Yesterday I went in for my bi-annual haircut. I only get my haircut twice a year, and sometimes resort to cutting it myself. Gasp. You would think I am just trying to save money, but in reality I have a deep fear of getting my haircut! I know it is completely ridiculous and vain. I can’t help it. I went to someone new since I just moved, and my anxiety slowly started to seep in. Thankfully as usual, my fears weren’t justified at all! I love my haircut and might even share a selfie on Instagram. Pretty exciting stuff.
I’m so excited about this recipe! I love pancakes, like really love them. Pancakes were a staple in my house when I was little. I wanted to make pancakes into a finger food for my nieces. These little pancake poppers are the perfect twist on the classic pancake made in my cake pop maker. They make the perfect dippers into a big bowl of maple syrup. Makes about 22 pancake poppers.
- 1 cup almond flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 large eggs
- 4 Tbls full-fat coconut milk
- 1 Tbls honey
- 1/4 cup mini-chocolate chips
- coconut oil
- In a medium bowl, mix together the almond flour, baking soda & salt.
- In 2 different bowls, separate the eggs whites from the yolks. Set the egg whites aside.
- Blend together the egg yolks, coconut milk and honey.
- Add the liquid ingredients to the dry and mix well. Mix in chocolate chips.
- Beat the egg whites with a pinch of salt until they have medium soft peaks. Gently fold into the pancake mixture until well combined.
- Pre-heat your cake pop maker. Brush the holes with a little coconut oil.
- Use a teaspoon cookie scoop to fill the holes. Be sure to not over fill.
- Cook for 90 seconds, then flip donut holes and cook for another 90 seconds.
- Every cake pop maker is a little different so times can vary. I suggest doing a test batch of three first.
- Serve with maple syrup for dipping.