Puffin muffin flapjacks

Puffin muffin flapjacks

PUFFIN MUFFIN FLAPJACKS

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Recipe by Rob Mejia Course: BreakfastDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

250

kcal

Ah—the smell of fresh pancakes in the morning is always a hit. These homemade Puffin Muffin Flapjacks are fluffy, filling, and delicious. For an extra kick, infused syrup will elevate your experience.

Ingredients

  • 2 Tbsp raw sugar

  • 2.5 Tbsp flour (+½ cup)

  • 2 Tbsp infused coconut oil

  • 1 egg

  • 1 Tbsp agave, honey, or maple syrup

  • 0.5 cup nut milk

  • 0.5 tsp baking soda

  • 1 tsp baking powder

  • 0.5 tsp vanilla extract

  • 0.5 cup blueberries (fresh, frozen, or dried)

  • Butter and syrup for serving

Directions

  • In a small bowl, combine raw sugar and 2½ T flour; cut in infused coconut oil.
  • In a large bowl, whisk egg, agave, honey, or maple, nut milk, baking soda, baking powder, and vanilla extract.
  • Mix in 1/2 cup flour and the raw sugar mixture. Fold in blueberries.
  • Grease pan or griddle over medium-high heat.
  • Pour 1/4 to 1/3 cup batter onto pan or griddle.
  • When bubbles appear in the middle and stay there, use a spatula to flip! Cook for 1 to 2 minutes on other side. Serve with butter and syrup.

Notes

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See this and much more in Rob Mejia's book
"The Essential Cannabis Book:
A Field Guide for the Curious".
To learn more visit OurCommunityHarvest.

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