CBD-Infused Pumpkin Spice Pancakes

Part 1 – Making the Whipped Coconut Cream

01 – Put your can of coconut cream in the fridge overnight, this allows the cream to solidify which is what is needed to whip it. If there is water that has separated from your hardened cream, put the water aside and use only the solid cream

02 – Cool a metal bowl in the freezer for 10 minutes before you make your whipped coconut cream

03 – Then, scoop the solid cream out of the can and into the bowl. The liquid can be used for other recipes of your choice. Add in vanilla & sweetener of choice

04 – Use a hand mixer with a whisk attachment to whip the cream. Whip until it thickens and it the consistency you would like it to be

05 – Serve immediately or cover and store in the fridge until you’re ready to serve

Part 2 – Making the CBD Pumpkin Spice Pancakes

01 – Preheat your skillet.

02 – Mix the nut milk, vanilla extract, and apple cider vinegar in a small bowl. Set aside.

03 – In a large bowl, sift the flour, baking powder, pumpkin spice & salt.

04 – Add the sugar, CBD, melted butter/oil, & milk mixture into the dry ingredients. Using a spatula, gently mix the batter until just combined. We want a nice thick batter.

05 – Make sure to grease the skillet before scooping about 1/2 a cup of batter into the middle of it.

06 – Once the batter starts to bubble, flip the pancake. Let it cook until golden brown.

07 – Top with a large dollop of whipped coconut cream & cranberries & pecans.

Tip: If you’re making this recipe as a breakfast for your loved ones, you can always individually dose the pancakes. That way those who desire CBD can have the dose they want, while others don’t have to have any at all. Perfect for when kids are dining with you.