Almond Butter Pancakes

Lynda Balsev
  • Yield: 6 servings


1cup all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
1/4teaspoon salt
1/4cup almond butter
2tablespoons sugar
2tablespoons vegetable oil
1/2teaspoon vanilla extract
1 1/4cups whole milk
1 eggs
Vegetable oil or butter for frying


  1. Combine flour, baking powder, baking soda and salt in a small bowl; whisk to combine. Combine almond butter, sugar, oil and vanilla in a medium bowl; whisk until smooth. Lightly whisk egg and milk together in a small bowl, add to almond butter mixture, whisking to combine. Add flour mixture and stir to combine.
  2. Heat 2 teaspoons vegetable oil or butter in a skillet over medium-high heat. Drop heaping tablespoons of batter into skillet to form 3-inch pancakes. Cook until tiny bubbles appear on the surface, then flip and cook until done, 3 to 4 minutes. Repeat with remaining batter, adding more oil as needed. Makes 12 (3-inch) pancakes.

Nutritional Info *per serving

  • Calories 250
  • Fat 15g
  • Cholesterol 35mg
  • Sodium 350mg
  • Carbohydrate 24g
  • Fiber 1g
  • Protein 7g