Almond Butter Nut Pancakes Recipes

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ALMOND FLOUR PANCAKES



Almond Flour Pancakes image

These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 pancakes

Number Of Ingredients 8

4 1/2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/4 cup unsweetened vanilla or plain almond milk
3 large eggs
1 1/2 cups blanched fine-ground almond flour (about 6 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Maple syrup, for serving

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.

ALMOND BUTTER-NUT PANCAKES



Almond Butter-Nut Pancakes image

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

2 cups Bisquick™ Original pancake and baking mix
1 cup milk
1/2 cup creamy almond butter
1/4 cup sugar
2 eggs
3 bananas, sliced
1/3 cup chopped almonds
Additional almond butter and maple syrup

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



Almond Butter and Banana Pancakes image

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

2 large, very ripe bananas
1/2 cup smooth almond butter
4 large eggs
1 teaspoon ground cinnamon
1 tablespoon coconut oil
Sliced banana and cocoa nibs, for serving

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



Quick Almond Flour Pancakes image

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

1 cup almond flour
¼ cup water
2 eggs
1 tablespoon maple syrup
¼ teaspoon salt
1 teaspoon oil, or as needed

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

ALMOND FLOUR PANCAKES



Almond Flour Pancakes image

Low in carbs and gluten-free, these quick and easy pancakes are made with almond flour and are a wonderful treat to have for breakfast or brunch at home.

Provided by Martha Stewart

Categories     Pancake Recipes

Time 25m

Number Of Ingredients 9

1 1/2 cups finely ground blanched almond flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
Vegetable oil, for pan
Softened butter, sliced strawberries, and warmed maple syrup, for serving

Steps:

  • In a medium bowl, whisk together almond flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla and whisk until well combined.
  • Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large cast iron skillet, griddle, or nonstick pan over medium-low. Add 1 teaspoon oil, then wipe with a paper towel, leaving behind a thin film.
  • Working in batches, add scant quarter-cups of batter to skillet, gently spreading them out into circles using the bottom of the measuring cup.
  • Cook pancakes until a few bubbles come to the surface, edges have set, and undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more. Transfer pancakes to oven to keep warm and repeat with remaining batter (oiling the skillet in between batches).
  • Serve pancakes with butter, strawberries, and maple syrup.

APPLE-ALMOND BUTTER PANCAKES



Apple-Almond Butter Pancakes image

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

1 l/ 2 cup all-purpose flour (can sub 1/2 cup whole wheat flour or buckwheat flour)
1 tablespoon raw sugar (I use turbinado)
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups almond milk
1/2 cup apple juice
3 tablespoons almond butter
1 teaspoon pure vanilla extract
1 large apple, peeled, cored, and chopped
2 tablespoons chopped roasted almonds

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

ALMOND FLOUR PANCAKES



Almond flour pancakes image

Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine

Provided by Ailsa Brown

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 7

2 eggs
60ml almond milk
1 tbsp maple syrup
125g almond flour
1 tsp baking powder
1 tsp vanilla extract
blueberries, to serve

Steps:

  • Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
  • Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.

Nutrition Facts : Calories 516 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.1 grams fiber, Protein 24 grams protein, Sodium 1.51 milligram of sodium

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Top Asked Questions

How much almond butter in a pancake?
A single pancake has about 1 tsp of almond butter in it, making it the perfect size for testing almond butter when you are in Stage 3 of Intro. These pancakes store/freeze really well.
How to make perfect squash and almond butter pancakes?
Makes about 24 small pancakes. Warm a cast iron pan on low heat. Melt a generous amount of fat and make sure that the pan warms back up. Place cooked squash and almond butter in a food processor. Process until well combined. Add eggs. Pulse to combine. When the pan and fat are warm, spoon a small amount of batter into the pan - about 2-3 spoonfuls.
How do you make the perfect almond butter cake?
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.
How do you make eggless cake with almond milk?
Instructions 1 Whisk together the eggs, almond milk, and vanilla extract in a mixing bowl. ... 2 Heat a medium-sized non-stick skillet over medium heat and add enough coconut oil to generously coat the surface (about 2 tablespoons). 3 Measure out a scant ¼ cup of batter and pour it onto the hot skillet. ... More items...

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