Almond Butter Pancakes-these healthy, whole wheat almond butter pancakes are the perfect way to start the day!
We usually make pancakes on the weekends, but I couldn’t wait for the weekend this week. I was craving Almond Butter Pancakes like nobody’s business. Yesterday, I woke up early and whipped up a batch and it was the best decision ever. When you start the day with a stack of pancakes, you know it is going to be a good day, especially when those pancakes are Almond Butter Pancakes. They are hearty, healthy, and will give you the energy you need to conquer the world!
I love these pancakes because they are healthy, easy to make, and our boys love them! I don’t tell our boys that they are healthy pancakes though, that is our little secret:)
The pancakes are made with whole wheat flour, almond butter, Almond Breeze Almondmilk Unsweetened Vanilla, and coconut oil. I love using Almond Breeze Unsweetened Vanilla because it has a sweet vanilla flavor, but there is no added sugar. I also like using the shelf stable Almondmilk because it is easy to keep in the pantry. I can whip up pancakes whenever I am in the mood, even on a weekday!
I like to top the pancakes with extra almond butter, berries, and a drizzle of pure maple syrup. These protein-packed pancakes are light and fluffy and will keep you full until lunch time! And a bonus, they freeze beautifully. So make extra and keep some in the freezer for busy mornings. You can reheat them in the toaster or microwave in a matter of seconds!
Now, go start your day with a stack of Almond Butter Pancakes. They are guaranteed to make the day better!
Almond Butter Pancakes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- 1 cup white whole wheat flour or whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups Almond Breeze Almondmilk Unsweetened Vanilla
- 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
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
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.
Add wet ingredients to the flour mixture and stir just until combined. Do not over mix.
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.
Note-these pancakes freeze beautifully! Cool completely and store in a freezer bag for up to 1 month. Reheat in the toaster or microwave.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk.