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+ servings

Almond Butter Pancakes

Start your day with these healthy, protein-packed pancakes!
5 from 4 votes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

These pancakes freeze beautifully! Cool completely and store in a freezer bag for up to 1 month. Reheat in the toaster or microwave.

Nutrition

Calories: 254kcal, Carbohydrates: 27g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 33mg, Sodium: 213mg, Potassium: 343mg, Fiber: 4g, Sugar: 6g, Vitamin A: 48IU, Calcium: 232mg, Iron: 1mg