In case you haven’t noticed yet, I’m a fan of cookie dough.  I’ve made cookie dough milkshakes, cookie dough cups, and cookie dough you can eat with a spoon—and now I’m adding healthy cookie dough pancakes to the mix.  These are so good, and they take only second to make: You basically take a grain-free almond flour base and whiz it up in the blender with a bunch of  ingredients, but notably cashew butter and a LOT of vanilla, both of which add that “hey—is this cookie dough I’m eating?” vibe that I crave, well, basically all of the time.

The other secret to these guys are the cacao nibs which I love for a few reasons.  They’re just ground up cacao beans, which means you’re getting the chocolate in all of its antioxidant rich glory (a lot of which is lost in any kind of processed chocolate, even fancy dark kinds), and they also add a wonderfully satisfying crunchy texture.  That said, if you want to use mini chocolate chips, you totally can—I’ve included the instructions below.

FINALLY: Let’s talk about this 2-ingredient, 5-second caramel sauce.  Spoiler alert: It’s just cashew butter and maple syrup, and a teensy bit of water (does water count as an ingredient?).  BUT!  When combined, these two ingredients truly become exponentially more than the sum of their parts.  This caramel sauce is to. die. for.  You’ll want to put it on everything, from ice cream to apple slices to these pancakes.

SECOND FINALLY (it’s like a P.P.S.): I’ve finally changed my name on Instagram to @lizmoody after years of being @sproutedroutes.  I’m excited to share more of the person behind the food with you lovely lot over there, in addition to a bunch of other fun things (giveaways, wellness tips, and more!). If you’re not following me yet, come hang out @lizmoody—and comment on this photo and tell me something strange and fun about yourself! I’d love to get to know you better!

Alright healthy cookie dough pancakes, let’s do this.

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