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+ servings

Almond Butter Pancakes

Start your day with these healthy, protein-packed pancakes!

Recipe from Two Peas & Their Pod

5 from 4 votes


  • 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


  • 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.


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


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