I love the flavor of key limes, they really brighten up any dish and cocktail. I was in a rush and used the Trader Joes key lime juice instead of real limes so I didn’t have the zest in the pancakes. Honestly it was still delicious, but the bright green zest would make it perfect and give it some color. Overall we loved how these came out and I highly recommend them. So fluffy and easy to prep the day before and mix the morning of.
You’ll see a note at the end about 1 or 2 eggs. I used 2 eggs in mine and I don’t think they had an eggy taste to them.
Key Lime Pie Pancakes
(Adapted from Peas and Crayons)
1 cup unsweetened almond milk
7 oz plain Greek yogurt
2 TBSP fresh lime juice
1 + ¼ cups all-purpose flour
5 graham crackers (see below)
2 TBSP sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 TBSP coconut oil (melted + cooled slightly)
2 eggs
zest of 1 lime
WHIPPED TOPPING:
½ cup heavy whipping cream
¼ cup powdered sugar
⅛ tsp pure vanilla extract
lime zest to taste
In a medium-large bowl, whisk together almond milk, Greek yogurt, and lime juice.
Allow mixture to sit and thicken.
Crush grahams.
In a separate bowl, combine flour, finely crushed graham crackers, sugar, baking powder, baking soda, and salt.
Heat up your griddle.
Whisk in your melted coconut oil and eggs to the wet ingredients.
Add your lime zest.
Slowly add your flour, sifting 1/3 of the flour into the wet ingredients, gently stirring to combine, then repeating until you have a thick and slightly lumpy batter.
Ladle batter onto a hot, lightly greased griddle or skillet using a 1/3 cup measuring cup.
Repeat for each pancake, cooking until bubbles form on the tops and pop, leaving a few delicious little air pockets behind.
Flip and brown both sides, repeating for each.
Use a hand mixer or a whisk to whip the heavy cream into whipped cream. Mix in a drop of vanilla extract and finish off with some fresh lime zest for a burst of flavor.
Dollop on top of pancakes and finish off with some crushed graham crackers and a folded lime slice as an optional garnish. Enjoy!
NOTES
I’ve made these pancakes with both one and two eggs in the recipe. The pancakes are tasty both ways but the two egg version is totally my favorite, and the fluffier option.
In order to have enough lime for both the pancakes, the whipped cream, and the garnish, you’ll want to have two limes on hand. If using key limes or Persian limes, you’ll need quite a few extra. You may also want to have pure maple syrup on hand for your breakfast cakes. NOTE: For the graham crackers, I counted each 5 x 2.25 inch rectangular sheet as a single cracker. You’ll have just over 3/4 cup graham cracker crumbs once you crush them.
