First, start by adding the flour, salt, baking powder, cinnamon and sugar to a bowl. Whisk together to combine.
Melt the butter in the microwave in 20 second intervals.
Pour the buttermilk into the bowl with the dry ingredients.
Add in the egg, vanilla extract, melted butter and cookie butter. Whisk until full combined.
Heat a skillet over medium high heat and grease with non stick cooking spray or butter.
Scoop 1/4 cup of the pancake batter and pour it into the pan. Cook the biscoff pancakes for 2-3 minutes on each side. Make sure to leave enough space between the pancakes so you can comfortably flip them.
Melt about 1/2 cup of cookie butter in the microwave if you plan on using it to top your pancakes. Finally, serve with melted Biscoff cookie butter and fresh fruits.
- Flip the pancakes once the air bubbles on the surface have popped and the edges look like they have set.
- Flip the pancakes slowly so the batter doesn’t splatter.
- Melt cookie butter in the microwave in 30 second intervals.
Calories: 125kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 157mg | Potassium: 67mg | Fiber: 1g | Sugar: 6g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg