Chocolate Hazelnut Pancake Poppers with Granola Butter
Ingredients
Granola butter
- 2 cups (200g) @purely_elizabeth Chocolate Hazelnut Grain-Free Granola
- 2 tbsp (25g) coconut oil
Poppers
- 2 cups (240g) almond flour
- 3/4 cup (90g) tapioca flour (or arrowroot/cornstarch)
- 1/4 cup (35g) coconut sugar
- 1 tbsp cocoa powder
- 2 tsps baking powder
- Pinch of salt
- 3/4 cup (180g) almond milk
- 1/2 tsp vanilla
Preparation
In a food processor, grind the granola on high.
Stream in the coconut oil while the machine is on, and keep processing for 3-5 minutes until it starts to thin out into a nut butter like consistency.
Transfer to a jar and set aside.
Preheat the oven to 350ºF.
Whisk together the flours, coconut sugar, cocoa powder, baking powder, and salt.
Add vanilla and milk and whisk to combine.
Grease a mini muffin pan with coconut oil.
Fill each mini muffin 3/4 of the way.
Top each with a spoonful of granola butter in the center.
Bake for 12-15 minutes at 350ºF.
Cool for 10 minutes before removing from the pan.
