Almond Butter Pancakes

5 pancakes topped with maple syrup on a white plate.

These Almond Butter Pancakes are thick, soft and fluffy. It is a healthy pancake recipe that actually tastes good and made without banana or buttermilk.

Course Breakfast

Cuisine American

Keyword almond butter pancakes, pancakes with almond butter

Prep Time 5

Cook Time 14

Total Time 19

Servings Pancakes

Calories 118kcal

Author Maria Doss

Ingredients

1 cup all purpose flour
1 tablespoon brown or white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large egg
¼ cup almond butter
¾ cup milk

Instructions

Whisk flour, sugar, baking powder, cinnamon and salt in a bowl.
Add the egg, almond butter, and about one-third of the milk, then whisk until completely smooth. Next, add the remaining milk and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
Place a non-stick pan over medium-high heat and add some coconut oil or butter, when moderately hot.
Ladle about ⅓ cup batter into the skillet. Cook until golden brown on the bottom, flip and cook on the other side.
Repeat process with remaining batter and serve pancakes hot with maple syrup.

Notes

Stir before using - If you're using a different brand of almond butter, be sure to give it a good stir to redistribute the oils that tend to separate and settle on top.

Use other nut butter - Use creamy peanut butter instead of almond butter.

Make it dairy-free - For a dairy-free option, substitute regular milk with almond milk or oat milk.

Nutrition