Name: Key Lime Pie Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsweetened almond milk; 7 oz plain Greek yogurt; 2 tablespoons fresh lime juice; 3 tablespoons coconut oil (melted and cooled slightly); 2 eggs; 1/2 cup heavy whipping cream; 1/8 teaspoon pure vanilla extract; 1 + 1/4 cups all-purpose flour; 5 graham crackers (finely crushed); 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Zest of 1 lime; Lime zest (to taste, for garnish); Crushed graham crackers (for garnish); Folded lime slice (optional, for garnish)

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Introduction

These Key Lime Pie Pancakes bring together the tangy brightness of lime and the sweet crunch of graham crackers in a fluffy, satisfying stack. Perfect for a special breakfast or brunch, they offer a delightful twist on traditional pancakes with a creamy whipped topping.

A stack of seven golden brown pancakes with a slightly bubbly texture is centered on a white plate. On top of the stack, there are three small dollops of white cream, each sprinkled with green lime zest. A thin, bright green lime slice rests on the top layer, adding a fresh touch. The plate sits on a white marbled surface with a few flakes of zest scattered around, and a metal whisk and additional lime slices are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened almond milk
7 oz plain Greek yogurt
2 tablespoons fresh lime juice
1 1/4 cups all-purpose flour
5 graham crackers
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons coconut oil, melted and cooled slightly
2 eggs
Zest of 1 lime
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/8 teaspoon pure vanilla extract
Lime zest, to taste (for garnish)

Instructions

Step 1: In a medium-large bowl, whisk together the almond milk, Greek yogurt, and fresh lime juice. Allow this mixture to sit and thicken for a few minutes.
Step 2: Crush the graham crackers into fine crumbs and set aside.
Step 3: In a separate bowl, combine the all-purpose flour, crushed graham crackers, sugar, baking powder, baking soda, and salt.
Step 4: Heat a griddle or skillet over medium heat and lightly grease it.
Step 5: To the wet ingredients, whisk in the melted coconut oil and eggs until fully combined. Then stir in the lime zest.
Step 6: Gradually add the dry ingredients to the wet, sifting in about a third at a time. Gently stir after each addition until you have a thick, slightly lumpy batter.
Step 7: Using a 1/3 cup measuring cup, ladle the batter onto the hot griddle. Cook pancakes until bubbles form on the surface and begin to pop.
Step 8: Flip the pancakes and cook until both sides are golden brown. Repeat with remaining batter.
Step 9: Whip the heavy cream with a hand mixer or whisk until soft peaks form. Add the powdered sugar and vanilla extract, then whip until firm. Finish by folding in fresh lime zest.
Step 10: Serve the pancakes topped with a dollop of the lime whipped cream. Garnish with crushed graham crackers and an optional folded lime slice.

Tips & Variations

For a richer flavor, try substituting coconut oil with melted butter.
Use finely crushed graham crackers to ensure they blend seamlessly into the batter.
Add a teaspoon of lime zest to the whipped cream for an extra citrus punch.
For a gluten-free option, substitute the flour with a gluten-free all-purpose blend.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a skillet over low heat to preserve texture. Whipped cream is best made fresh but can be stored separately for up to 1 day.

How to Serve

A stack of seven golden brown pancakes with small holes on the surface is placed on a white plate. On top of the stack are two dollops of white cream and a thin, bright green lime slice angled slightly to the side, with lime zest sprinkled over the cream and pancakes. The plate sits on a white marbled surface, and there is a lime slice and part of a whisk blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute unsweetened almond milk with regular dairy milk or any other plant-based milk you prefer. The texture and flavor will remain delicious.

How do I make sure my pancakes are fluffy?

Be careful not to overmix the batter; stirring until just combined with some lumps remaining helps keep pancakes light and fluffy. Also, make sure your baking powder and baking soda are fresh for proper rise.