Nutribullet Peanut Butter Recipes

NUTRIBULLET® PANCAKE BATTER

NutriBullet® Pancake Batter image

Skip the whisk and bowl. Just blend and pour right from the NutriBullet® into the skillet for easy, delicious pancakes.

Provided by Food Network Kitchen

Time 35m

Yield 12 pancakes

Number Of Ingredients 7

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted, plus more for the skillet
2 large eggs

Steps:

Add the flour, sugar, baking powder and salt to a NutriBullet® tall cup (24 ounces). Stir with a fork to combine. Add the buttermilk, melted butter and eggs. Attach the extractor blade and blend until combined.
Heat a nonstick skillet over medium heat and add some butter. Pour about 1/4 cup pancake batter directly from the NutriBullet® into the skillet. Cook until the underside of the pancake is golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the pancake is cooked through, another 1 to 2 minutes. Repeat with the remaining batter, adding more butter as needed.

NUTRIBULLET® ALMOND BUTTER

NutriBullet® Almond Butter image

No need to spend a ton on fancy nut butters when you can make your own small-batch versions at home for less.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 1/2 cups unsalted roasted almonds
Kosher salt
3 tablespoons vegetable oil
1 tablespoon honey, optional

Steps:

Add the almonds and 1/4 teaspoon salt to a NutriBullet® short cup (18 ounces). Pour over the oil and honey, if using, and attach the extractor blade. Blend until smooth, scraping down sides as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

NUTRIBULLET® PEANUT BUTTER

NutriBullet® Peanut Butter image

Make your own peanut butter in minutes with just a few ingredients. It doesn't get any fresher than that.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 1/2 cups unsalted roasted peanuts
Kosher salt
3 tablespoons vegetable oil
1 tablespoon honey

Steps:

Add the peanuts and 1/4 teaspoon salt to a NutriBullet® short cup (18 ounces). Pour over the oil and honey and attach the extractor blade. Blend until smooth, scraping down the sides as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

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