ALMOND BUTTER-NUT PANCAKES
Almond butter-infused pancakes have great texture and flavor, with a nutty crunch you can't resist.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 65 mg, Fat 2, Fiber 5 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 33 g, TransFat 0 g
ALMOND BUTTER AND BANANA PANCAKES
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.
Provided by Hannah Bronfman
Categories HarperCollins Breakfast Brunch New Year's Day Mother's Day Wheat/Gluten-Free Banana Almond Pancake Dairy Free Peanut Free Small Plates Kid-Friendly
Yield 4 servings
Number Of Ingredients 6
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.
QUICK ALMOND FLOUR PANCAKES
These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!
Provided by Allie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g
APPLE-ALMOND BUTTER PANCAKES
Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. This recipe makes eight pancakes. From Nut Butter Universe by Robin Robertson and posted on One Green Planet.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.
- Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds.
- Preheat the oven to 200*F. Lightly oil a griddle or non- stick skillet and heat until hot. Ladle about 1/4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes.
- Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.
Nutrition Facts : Calories 159, Fat 9, SaturatedFat 0.7, Sodium 354.7, Carbohydrate 18.2, Fiber 3.1, Sugar 12.8, Protein 3.6
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