Amazingly tender Almond Butter Buttermilk Pancakes!! Weekend mornings will never be the same again with this healthier almond pancake recipe that is delicious as well.
Weekend breakfasts are never complete without a tall stack of pancakes, waffles or bread pudding at our home! Hot cakes off the griddle or waffle iron with a slab of salted butter and warm maple syrup....so good.
I love a good soft and fluffy pancake made with all purpose flour. Sometimes, we like to switch things up and take the healthier route with this almond butter almond flour pancakes. These are so hearty and delicious that my husband loves to eat them without any syrup just like this almond flour banana pancakes.
Best Almond Pancakes Recipe
- Mostly healthy
- Mostly good for you ingredients
An amazing tenderness is achieved from 3 techniques :
- My Tried and true method when making pancakes is the pastry method of rubbing butter into the flour instead of the traditional melted butter. You can read more about it in the eggless pancakes recipe.
- A combination of almond flour and all purpose flour is used. All purpose gives stability and structure whereas the almond flour bumps up the nutrition, adds almond flavor and makes it tender due to the absence of gluten.
- Buttermilk makes the most tender and flavorful pancakes.
Almond butter - Go for the creamy kind. And, yes peanut butter may be used instead.
Flours - A combination of almond flour and all purpose flour is used.
Leavening - Baking powder and baking soda
Sweetener - Just a tablespoon of sugar
Butter - Unsalted butter
Buttermilk - Store bought buttermilk, refer notes to make your own
Egg - One egg
Step-1: Whisk both flours, sugar, baking powder, baking soda and salt together. Add butter and rub with your fingertips until it resembles coarse meal.
Step-2: Whisk egg and almond butter together, until well combined and smooth and then followed by buttermilk.
Step-3: Mix dry into wet and mix until well combined.
Step-4: Make pancakes as usual
Serve hot with maple syrup.
Low heat - These almond butter buttermilk pancakes tend to get darker in color if cooked over medium heat. So, we recommend cooking in low-medium heat.
Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth.
Make medium size pancakes - Since these pancakes are very tender, use a ¼ cup measure to make medium size pancakes.
If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 cup milk and 3 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using.
Serve these pancakes with maple syrup, fresh berries and some salted butter.
More Pancake recipes to try
- Gluten Free Pumpkin Pancakes
- Sheet Pan Pancakes <--- Marbled pancakes
- Dinner Pancakes
- Healthy Oat Pancakes
Almond Butter Buttermilk Pancakes
- ½ cup almond flour super fine
- ½ cup all purpose flour
- 1 tablespoon sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ tablespoons unsalted butter room temperature
- 1 large egg
- ½ cup almond butter
- 1 cup buttermilk
- additional butter for making pancakes
- Maple syrup for serving
- Add all dry ingredients (except butter) into a medium bowl and whisk until incorporated.
- Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.
- Add egg and almond butter into another larger bowl and whisk together until very smooth. Add buttermilk and whisk until smooth. Using a rubber spatula, stir in flour mixture, until thoroughly combined (do not over mix).
- Place a non-stick pan over medium heat and add a dash of butter, when moderately hot.
- Ladle about ¼ cup batter into the skillet. Cook for 3 to 4 minutes, over low-medium heat until few bubbles appear on top and the bottom is golden brown. (This pancake recipe tends to darken sooner, so make sure not to increase heat).
- Turn over and cook for an additional minute ( the centre should spring back when touched).
- Repeat with remaining batter to make additional pancakes and serve hot with maple syrup.
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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