Almond Butter Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.84 out of 5 stars
(12)
Ingredients
5 servings
- 1 cup white whole wheat flour or whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened vanilla almond milk
- 1 large egg, (slightly beaten)
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon coconut oil, (melted)
- 1/3 cup almond butter
- Almond butter, (berries, and maple syrup, for serving)
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Preparation
Step 1
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
Step 2
In a medium bowl, whisk together milk, egg, maple syrup, vanilla and coconut oil. In a small, microwave safe bowl, melt the almond butter in the microwave for 20 seconds. Stir and add to the wet ingredients. Whisk until smooth.
Step 3
Add wet ingredients to the flour mixture and stir just until combined. Do not over mix.
Step 4
Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with almond butter, berries, and maple syrup, if desired.
Step 5
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