Almond Butter Nut Pancakes Recipes

ALMOND BUTTER-NUT PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, almond butter, sugar and eggs with whisk until well mixed. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with 1/2 sliced banana and slightly less than a tablespoon chopped almonds. Serve with a dollop of almond butter and maple syrup.

1-BOWL GRAIN-FREE PANCAKES

Steps:

• To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.
• Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You're going for a cake batter texture - not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.
• Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They're ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny - about 3 minutes.
• Carefully flip and cook on the other side until golden brown and cooked all the way through - about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).
• Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.
• Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.

ALMOND FLOUR PANCAKES

Steps:

• Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
• Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
• When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.

KETO PANCAKES

Steps:

• Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
• Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

QUICK ALMOND FLOUR PANCAKES

Steps:

• Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
• Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

ALMOND BUTTER AND BANANA PANCAKES

Steps:

• In a large bowl, mash the bananas until smooth.
• Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
• Stir in the cinnamon.
• Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
• Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
• Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
• Serve topped with sliced bananas and cocoa nibs.