½ cup cacao nibs (can sub in 1/2 cup mini chocolate chips)
Flaky sea salt, for sprinkling (like Maldon)
High heat oil of choice, for cooking (avocado, ghee, and coconut all work well)
2-Ingredient Caramel sauce
1/3 cup cashew butter
1/3 cup maple syrup
Mix together milk and apple cider vinegar. Set aside for 10 minutes.
Blend together all ingredients except cacao nibs, Maldon salt, and high heat oil until very smooth (this includes the apple cider vinegar/milk mixture).
Pulse in cacao nibs until broken up and distributed but not blended. If using chocolate chips, simply stir them in.
Heat a large skillet over medium. Add high heat oil. When it’s shimmering, pour a silver dollar sized pancake onto pan. Immediately sprinkle top with Maldon sea salt, then let cook until bubbles begin to form. Flip, and cook until golden brown on second side. Repeat with all remaining pancakes.
Serve with maple syrup or caramel sauce (recipe below).
-Ingredient Caramel Sauce
Mix together cashew butter and maple syrup until very smooth. Add warm water 1 tablespoon at a time until it reaches a runny yet thick consistency. Serve over pancakes, ice cream, fruit, or whatever else you choose.