Fluffy and flavorful, these premium pancakes are sure to get an encore. (In fact, you may want to double the recipe if cooking for others!) You can also adjust the serving size of CBD to your own personal preference—or even substitute the flavor entirely with any of our delicious, naturally derived tincture flavors (in both full spectrum and THC free options).
Makes ~14 pancakes (or 4 servings).
For The Apples:
- 2 tablespoons coconut oil*
- 2 large, sweet apples (peeled, cored, and diced)
- 1/3 cup maple syrup (or monkfruit maple syrup substitute)
- 1 teaspoon ground cinnamon
-
2-4 ml Lazarus Naturals French Vanilla Mocha High Potency Full Spectrum CBD Oil Tincture
*Want even more high potency, full spectrum goodness per serving?
Just use Lazarus Naturals (USDA Certified Organic) CBD Coconut Oil!
For The Pancakes:
- 2 cups spelt flour (or gluten-free 1:1 flour baking blend)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar (or monkfruit 1:1 sugar substitute)
- 2 cups unsweetened almond milk, warmed to room temperature
- 3 tablespoons melted coconut oil, plus more for griddle as needed
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
To prepare the apples: Melt the coconut oil in a large sauté pan over medium heat. Add the apples and cook just long enough to soften the fruit—about 3 to 4 minutes. Add the maple syrup and cinnamon, and then continue to cook until the apples are evenly glazed. (Just a minute or two longer.) Remove the pan from the heat, add the Lazarus Naturals French Vanilla Mocha CBD Oil Tincture, and stir well to distribute. Cover to keep warm.
To make the pancakes: In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a large bowl, whisk together the almond milk, 3 tablespoons of melted coconut oil, apple cider vinegar, and vanilla extract. Add the flour mixture and then stir to combine, using as few strokes as possible. (A few lumps are okay!)
Heat a griddle to 375° F (or warm a non-stick skillet over medium heat) and brush a little coconut oil onto the surface of the griddle (unless using a non-stick). Working in batches, scoop level ¼-cupfuls of batter onto the griddle. Cook the pancakes until the sides begin to set and the bottoms are golden brown (~3 to 4 minutes). Flip the pancakes and cook until the bottoms are golden, as well—so 2 to 3 minutes longer. Serve the pancakes warm, topped with the apple syrup mixture, and enjoy feeling as good as they taste!
Tip: Keep those pancakes hot! Place freshly-made pancakes inside an oven (heated to 200° F) if and when cooking additional batches.