Easter Egg Paleo Pancake Poppers
It is officially April and that means all things pastels, flowers, and Easter eggs right? As newly weds, we have very minimal holiday decor - we didn’t think to ask for an Easter bunny center piece on our registry. However, I personally prefer to get into the holiday spirit in the kitchen (this should be no surprise). With my love of healthy baking, of course I wanted to find the perfect healthy Easter baked goodie to whip up! I walked into William Sonoma the other weekend and saw this muffin tin in the shape of Easter eggs and kind of melted. So I bought it for $30 and convinced my husband that is was totally worth every penny and that I’d get great use out of it. I think I proved my point with these Paleo Pancake Poppers.
I mean, they are so cute and popp-able and make a great healthy snack! Not to mention they are packed with collagen so you’ll be glowing on those sunny spring days. Side note - I probably had a little too much fun splattering the coconut butter icing on top but I have no regrets.
Easter Egg Paleo Pancake Poppers Directions
Yields 9 Easter Eggs
Preheat oven to 350F
Grease your egg tin with coconut oil (or any oil of chose) and scoop a spoonful of batter into each mold (fill the mold about 3/4 of the way)
Bake in oven for ~9 minutes until you can stick a knife in the popper and it comes out clean
While the eggs are cooling, heat up 1/2 cup coconut butter each in 2 skillets over low heat
Transfer eggs onto a piece of wax paper and start drizzling your green and purple icing over top