Bake: 5 min
Yields: 35-40 balls
Ingredients
For pancake bites:
1 Foodstirs Organic Sunday Stacks Pancake Mix
1 Starbucks Via Instant Columbia Coffee Packet
2 Tbsp cinnamon
2 tsp ginger
1 tsp nutmeg
5 Tbsp almond milk
1/3 cup pumpkin
1/4 cup cashew butter
1/4 cup honey
1 tsp vanilla
2 tbsp coconut oil, melted and cooled slightly
Coating:
3/4 cup cane sugar
1 tsp cinnamon
Features one of
our favorites!
Directions
Before mixing, preheat the oven to 350 degrees. Evenly spread dry Foodstirs Organic Sunday Stacks Pancake Mix onto a large sheet pan. Bake 5 minutes.
In a medium bowl, combine pancake mix, cinnamon, ginger and nutmeg. In a separate bowl, combine almond milk and Starbucks instant coffee packet. Add remaining ingredients for pancake bites and whisk to incorporate. Combine the wet ingredients and the dry ingredients. With an electric hand blender on low speed, mix until a dough forms.
Form dough into a flat disc and chill 15 minutes or until firm. In a small bowl, combine cane sugar and cinnamon. Measure two teaspoons of dough and shape into a ball. Roll in the cinnamon and sugar mixture, coating each completely. Repeat with remaining dough. Serve immediately or refrigerate until ready to serve.
