the last time i shared a pancake recipe was 11 months ago! wow, that's crazy to me. don't go thinking that we haven't been making pancakes for the better part of a year. we have certainly made and eaten more than our fair share, but they always get gobbled up so fast there's no time to snap a quick photo!
on sunday morning i was scrolling through pinterest and found a recipe for key lime pie pancakes. since i had just bought a lime at the grocery store two days before, i knew what i had to make for breakfast that morning!
we're big fans of key lime pie and making that classic dessert into pancake form was a genius move! these pancakes have all the flavor of key lime pie and have such a great texture. the recipe made a little more than we could eat, so it's nice to know there are a few more waiting in the fridge for us (but don't expect them to be in the fridge for long)!
key lime pie pancakes
prep time: 10 minutes
cooking time: 10 minutes
yields 3-4 servings
adapted from peas and crayons
3/4 cup unsweetened and unflavored almond milk
6 oz. plain greek yogurt
1 lime, zested and juiced
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
4 graham crackers, crushed into a fine flour
2 tablespoons granulated white sugar
3 tablespoons coconut oil, melted
2 large eggs
in a bowl, combine the milk, yogurt, and lime juice. whisk well and set aside. in a large bowl, combine the flour, baking powder, baking soda, crushed graham crackers, sugar, and lime zest. add the wet ingredients to the dry ingredients along with the oil and eggs. whisk well until no lumps remain.
heat a lightly greased griddle or frying pan on medium heat. pour 1/4 cup of batter onto the griddle for each pancake. cook 3-4 minutes until small bubbles begin to form. flip the pancakes when they start to bubble, they cook for 3 minutes on the other side until they are golden brown and cooked throughout. serve warm, topped with additional lime zest, whipped cream, and/or warm maple syrup.