Almond Butter Buttermilk Pancakes

white plate with 3 almond pancakes along with a fork and fresh berries

Almond Butter Buttermilk Pancakes

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.

Course Breakfast

Cuisine American

Keyword almond butter buttermilk pancakes, almond butter pancakes, almond pancakes

Prep Time 5

Cook Time 14

Total Time 19

Servings Pancakes

Calories 159kcal

Author Maria Doss

Ingredients

Dry ingredients

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

Wet ingredients

1 large egg
½ cup almond butter
1 cup buttermilk

Additional ingredients

additional butter for making pancakes
Maple syrup for serving

Instructions

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.

Video

Notes

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.

Nutrition