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Kathryn Budig’s Easy Recipe for Coconut Almond Butter Pancakes

Budig, host of YogaGlo's new series, Better Than Takeout, shares her simple recipe for quick and healthy 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

See also Kathryn Budig on How to Really Live Authentically

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