Lavender Espresso Pancakes
These lavender espresso pancakes are made with espresso powder and/or instant coffee and topped with a sweet and simple lavender glaze.
Servings: 8 -12 pancakes
Ingredients
for the pancakes:
- 1 1/4 cup all purpose flour
- 3 tbsp cane sugar
- 1-2 tbsp espresso powder or instant coffee
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup almond milk or milk of choice
- 1 egg
for the glaze:
- 3 tbsp lavender syrup
- 1/2 cup powdered sugar
for the lavender syrup:
- 1 tbsp culinary lavender
- 1/2 cup cane sugar
- 1/2 cup water
Instructions
- Start by making the lavender syrup. Combine all ingredients in a saucepan and bring to a boil; then, reduce heat to a simmer and simmer for 10-15 minutes. Remove from heat and allow syrup to cool before using.
- Next, create the glaze: whisk syrup and sugar together until smooth; set aside.
- For the pancakes: add all ingredients to a blender and pulse until smooth.
- Grease a nonstick skillet with coconut oil or nonstick spray, then pour a little bit of the pancake batter into the skillet. Wait until batter bubbles, then carefully flip over and cook the other side. Repeat this process until all the batter is gone.
- To serve: place pancakes on a plate then drizzle with the lavender glaze. Top with maple syrup if desired.
- Enjoy!
Notes
*serving size depends on size of pancakes
Nutrition
Calories: 203kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 188mg | Potassium: 53mg | Fiber: 1g | Sugar: 28g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg
