Cinnamon Bark Pancakes

Crisp Autumn mornings are the perfect pancake mornings! We may be in that weird time of the year when the weather can’t decide if it wants to be cool or warm, but at least it’s pretty chilly in the morning! And I suppose I can’t criticize the weather too much since Autumn doesn’t technically start until the 21st… But some mornings make me think it’s already that time of year! Pair IMG_3444these cinnamon pancakes, and the delectable orange infused butter, alongside your Pumpkin Spiced Latte for the perfect combination!!! My kids can’t get enough of these!

Cinnamon Bark Pancakes

1/2 cup butter

3​ cups​ YL Einkorn flour
​1/4 cup​ evaporated cane juice
​2 tablespoons ​baking powder
​1/2​ teaspoon salt
​4​ eggs
​2​ cup​s​ milk
​​5-8 drops YL Cinnamon Bark essential oil​

​Melt butter and set aside to cool slightly. In a large bowl, combine dry ingredients​. In a separate bowl, whisk the eggs until they are light and frothy. Whisk in the milk and Cinnamon Bark essential oil. Pour over dry ingredients, stirring gently. ​Stir in the butter, stirring just until combined. Be careful to not over mix the batter.

Pour 1/3 cup of batter onto a heated and buttered griddle and cook. Makes 14 pancakes.

Cinnamon Pancakes

Creamy Orange Butter

1/2 cup butter, softened
1/4 cup powdered sugar
3 drops YL Orange essential oil

With a small rubber spatula, quickly stir butter until it is soft and creamy. Add powdered sugar, stirring to combine. Once it is very creamy, stir in the Orange essential oil. Spread onto fresh and hot pancakes and top with organic maple syrup!

Orange Butter