almond butter pancakes recipe

How to Make Almond Butter Pancakes

Yesterday I had chocolate with whole almonds my cousin had brought from Budapest. It was absolutely fantastic. It got me thinking I haven’t used almond in my sweet treats for some time and the next thought was – pancakes!

There was once a period in my life when I enjoyed almond flapjacks intensively. Maybe too intensively and that is probably the reason why I stopped 😊 But in the meantime I have discovered almond butter as well. So, the next logical step was to use almond butter in my quick, easy and delicious pancake recipes and see how it worked.

Using Almond Butter in Pancake Recipes

Almond butter is a paste made from almonds. It can be smooth or crunchy, roasted or raw, salted or unsalted, stir (subject to oil separation) or no-stir (containing emulsifiers), organic or non-organic. So many varieties to choose from!

So, which type is the best for your pancake recipes? I’d say go for 100% natural almond butter that contains no added sugars, preservatives or artificial coloring. The best part is that you can easily make it at home. All you need is a food processor and some patience – your nut butter will be ready in 30 minutes.

Place 3 cups of almonds in a food processor, cover with a lid and process for about 30 minutes. Stop to scrape the sides from time to time. The butter is ready with the oils have released and is completely creamy & smooth. Transfer into glass containers and store in the refrigerator.

Most recipes call for a ¼ cup of almond butter into the batter. In that case, omit regular butter. Optionally, this butter can be used as a spread on top of your flapjacks. Combine it with chocolate chips, blueberries, bananas, strawberries, apples, cinnamon, maple syrup, and/or crushed peanuts, of course.

Almond Butter Pancake Recipe


2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/4 cups milk

1/2 cup Greek yogurt

1 egg

3 tablespoons almond butter

2 teaspoons vanilla


Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients. Add the wet mixture into the dry mixture and stir until combined but slightly lumpy.

Lightly grease and heat a griddle over medium heat. Pour about a ¼ cup batter per pancake onto the griddle and cook until bubbles form. Flip and cook the opposite side until light brown.

Serve with blueberries and maple syrup.

Why is Almond Butter Good to Use in Pancake Recipes?

Almond butter is often used in vegan pancake recipes as an alternative to regular butter. In addition, it is a perfect alternative to peanut butter for people who suffer from peanut allergies or just don’t like the peanut taste.

Besides nutty taste, almond butter contributes a considerable amount of nutrients to your flapjacks – it is rich in vitamin E, dietary fiber, potassium, calcium, iron, and manganese. Moreover, the fats in this nut butter are mainly unsaturated, which means they don’t increase the cholesterol levels.

Delicious and healthy, what more could you wish for from your fluffy flapjacks? Bon Appetite!

cashew butter pancakes recipe

Amazing Cashew Butter Pancake Recipes

Whether you are vegan or just a big fan of all things nutty, cashew butter is just for you! I have discovered this amazing ingredient recently but it was after I used it in my favorite pancake recipe that inspired me to share it with the world.

Why Use Cashew Butter in Pancake Recipes

Cashews are native to Brazil but are most popular in Asian cuisine. They are protein, dietary fiber and minerals like zinc, copper, and magnesium. These nuts also contain antioxidants that are responsible for your overall good health.

What sets cashews apart from other butters is their healthy fat content. They are composed mostly of unsaturated fats which lower the risk for cardiovascular disease, diabetes, cancer, and obesity.

These nuts are perfect in vegan pancake recipes as a substitute for regular butter. Moreover, they are a great alternative to peanuts for those who suffer from a peanut allergy or simply dislike the peanut flavor.

Making Cashew Butter for Your Pancake Recipes at Home

When it comes to choosing the best type of cashew butter to incorporate in your flapjacks, opt for 100% natural, homemade variation. It is not only very easy and simple to make, but it is also free of added sugars, preservatives and emulsifiers.

17oz. raw cashews

½ tsp salt

Add the nuts and salt to the bowl of your food processor and process until smooth and creamy (this might take from 20-30 minutes). Stop to scrape the sides from time to time. Optionally, you can add ½ vanilla. Keep in glass jars in the refrigerator.

Cashew Butter Pancake Recipe #1

1 1/2 cup almond flour

1 teaspoon baking powder

1/2 cup cashew milk

1 egg

2 tablespoons cashew butter

1 tablespoon maple syrup

½ teaspoon vanilla extract

Whisk together the dry ingredients in a large bowl, then add the wet ingredients. Stir until well incorporated. Heat a greased griddle over medium-high heat. Scoop about a 1/3 cup batter per pancake and cook until bubbles appear on the top of the pancake. Turn and cook the other side until lightly browned.

Cashew Butter Pancake Recipe #2

1/4 cups coconut flour

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1/4 cup coconut milk

4 eggs

1/3 cups cashew butter

1 tablespoon pure honey

½ teaspoon vanilla extract

Combine the dry ingredients into a food processor and blend until smooth and homogeneous. Add the wet ingredients and blend again until batter forms. Let it sit for 3 minutes.

Grease the griddle and heat it over medium-high heat. Scoop about ¼ cup batter per pancake onto the griddle and cook for about 2 minutes on each side, until golden brown.

Pancake recipes that involve cashews are usually very healthy (paleo and vegan) but it doesn’t mean they aren’t delicious. On the contrary, top them with fruit slices, maple syrup, cashew or almond spread, fruit spread or preserves, or chocolate chips or add white chocolate chips, cinnamon, or unsweetened coconut flakes into the batter and enjoy an utterly tasty and healthy treat!


Is It a Pie? Is It a Pizza? It’s Super Pancake!

If you are tired of your regular pancakes, then a super pancake is just what you need. And I am not talking about any pancake recipe, but a Nepalese specialty that not only you, but your kids will love as well (it’s called super pancake, after all!).

The Chataamari Pancake


Nepal is famous for its cuisine, and these rice pancakes are no exception. The chataamari, also known as the Newari Pizza, can be eaten as it is, or served with meat and/or eggs on top. It is called a pizza for a reason, though, and it lies in the way this pancake is eaten and served – just like the American pizza. This rice crepe is a specialty of the Newars in Nepal, and it was traditionally served on special occasions and festivals. However, nowadays the cataamari grew in popularity and is not confined to Nepal only. It is now served as an appetizer, a snack or even as a main dish. But enough talking… let us see how can you prepare this rice pancake recipe in the convenience of your home.

Savory Rice Pancake Recipe


Before going to the pancake recipe itself, you should know that these pancakes are not topped after they’ve been cooked. Rather, the topping is added in the process of cooking. And now, before you give up, maybe you can find a recipe that is more down your alley among these easy to prepare pancake recipes. But, I would advise you not to surrender, these are pretty easy to master. I promise J.

Ingredients for the pancake:

  • 1 cup rice flour
  • 1/6 teaspoon salt

Ingredients for the topping:

  • 300 pounds of ground turkey
  • ¼ cup green peas
  • ¼ cup chopped onion
  • 1 teaspoon diced hot green pepper
  • 1 tablespoon diced tomato
  • 1 teaspoon garlic
  • ½ teaspoon turmeric
  • ½ teaspoon ginger
  • 1 tablespoon oil
  • Salt (to taste)


Follow these instructions carefully, because, as I have already mentioned, these pancakes are not prepared like the pancake recipes we are familiar with. For one, there is no flipping and two, the topping is added while the pancake is being cooked.

Get a deep dish and add the rice flour and the salt and mix with just enough water to get a thing texture, but bear in mind it shouldn’t be watery. In a separate dish add the topping ingredients and mix well. Preheat a flat pan over medium high heat and add the oil. Pour the batter into the hot pan and spread it to be as thin as possible. Add the meat mixture (or the egg) and cook for 7-8 minutes with the lid on. Do not flip. If you decide to enhance the flavor by adding cheese, then the right way to go about it, is to add the cheese seconds before you are to get the pan off the heat.

Note: You can replace the turkey with pork or use 150 pounds of each. You can also add eggs if you want, or skip the meat and go for eggs only. For a sweet variant, prepare the pancake with ricotta cheese and powdered sugar. Yum!




banana bread

How to Save Money Using Old Bananas

If your fridge is full of forgotten overripe bananas don’t be quick to throw them away. Believe it or not you can still eat them. Check out these quick and easy ideas taken from MyGreatRecipes to get the most of your unused bananas.

1.Banana bread

The first and most obvious choice when you want to reuse too ripe bananas is to make the classic banana bread. If you can’t prepare the banana bread right away put the bananas in the fridge. Let your imagination fly with these easy banana bread recipes- from peach coconut or blueberry coconut, double or triple chocolate to healthy banana bread, it’s all there!


2.Banana bread smoothie

The combinations with bananas when it comes to smoothies are numberless. Smoothie is a great healthy breakfast for you and your kids and it really doesn’t take too much time. For the real smoothie lovers here comes a fresh new sweet and creamy delight-the banana bread smoothie. You only need four ingredients and a blender. Freeze the bananas beforehand to get exquisite milk-shake taste.

3.Banana muffins

Muffins can be great as breakfast or a snack. The ripper the bananas are, the better the muffins. And the bananas are sweet enough so you don’t have to use too much of other sweeteners. Just a little bit of brown sugar will do. Besides the classic versions there are also delicious gluten-free, dairy-free or even vegan versions so you don’t have to feel guilty if you eat several of them even in the middle of the nightJ

banana bread pudding

4.Banana bread pudding

You know you can make amazing puddings with ripe bananas. Add milk, sugar, eggs and vanilla and whisk. The preparation takes a few minutes. Piece of cake! But..wait for it…you can also make e a banana bread pudding. Take some stale French bread (or cinnamon bagels), cover it with banana pudding and sprinkle with chocolate chips. Bake for about 30-35 minutes and voila! The heavenly dessert is ready.

5.Chocolate-covered banana pops

Here is a great summer treat that you kids will absolutely love. It doesn’t matter if the bananas are not so good looking because there will be chocolate to cover them and make them beautiful again. Put the bananas on popsicle sticks, freeze them overnight and dip them in melted chocolate. You can put sprinkles, m&m’s or nuts on top. Enjoy your home-made ice cream!

6.Banana bread pancakes

The pancakes marry the banana bread to create a wonderful sweet fusion. Made of very ripe mashed bananas and chopped pecans, that represent the classic banana bread, and combined with pancake mix, buttermilk and nuts, these banana bread pancakes are full of proteins. Add some honey or maple syrup and fruit (sliced bananas, of course, or blueberries, or any fruit of your choice) on top. There is a secret tip for extra fluffiness: add baking powder to the pancake mix.


If you still have overripe bananas in your fridge after this (which I doubtJ), I would recommend Pinterest as a go to place when it comes to overripe banana recipes.


millet pancakes

Marvelous Healthy Millet Pancakes

Millet is not only for the birds, if that was your first thought. It is actually quite tasty and combines with almost any other food. Plus, it is rich in fibers, minerals and enzymes that are good for you. It can be cooked creamy like mashed potatoes or fluffier like rice and when fried it becomes crunchy. So when you use it in pancakes the result will be slightly crunchy, delicious and super healthy pancakes.


1 cup millet

1 1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/2 cup milk

2 tbsp Greek yogurt

1 1/2 tsp coconut oil


In a medium sauce pan, pour water and bring it to simmer. Add the millet and cook it for about 10-15 minutes. Drain well and add the baking powder and baking soda. Mix in a blender for about 30 seconds until creamy.

In another bowl beat the egg, milk, yogurt and coconut oil. Add this mixture to the millet mixture and whisk until just combined but don’t over-mix. If the batter seems a bit runny add 1-2 tablespoons millet flour or regular flour.

Heat a griddle over medium heat and grease it lightly. Pour ½ cup measures per pancake onto the griddle. Cook until the surface begins to bubble. Flip and cook for 1-2 minutes more until golden brown.

Nutrition info

Per serving: Calories: 328, Total Fat: 9 g, Sat. Fat: 3 g, Carbs: 47 g, Fiber: 6 g, Sugars: 10 g, Protein: 13 g, Sodium: 425 mg, Cholesterol: 105 mg


eggnog pancakes

Yummy Eggnog Pancakes

Christmas or not, I love a glass of creamy eggnog. There’s something in its flavor that makes it hard for me not to drink it all. If you are a fellow eggnog lover, than I am sure you will love these pancakes. The recipe is so simple, even a novice cook can make it, and in 20 minutes too!

Yields: 4


2 cups all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt 1

Dash freshly-ground nutmeg

1 teaspoon vanilla

2 cups eggnog

An egg

2 teaspoons sesame oil

4 tablespoons vegetable oil

8 ounces maple syrup

Whipped cream

A pinch of cinnamon


In a large bowl sift the flour, and combine it with the baking soda, baking powder, and salt. In a separate bowl add the egg, the eggnog, the vanilla, and the sesame oil. Once you are done with the wet ingredients go ahead and pour them into the dry mixture. Beat everything together until smooth. Heat a griddle at 375°F, and grease it with oil, as soon as it’s hot, using a scoop pour ¼ cupful batter onto the griddle. Around 2 minutes later, or until you see bubbles appearing on the surface, the pancake is ready to be flipped. Cook for 2 more minutes. Repeat the process until you’ve gone out of batter. Serve with maple syrup, a dollop of whipped cream, and sprinkle with some cinnamon. Yum!

cannoli pancakes

Yummy Cannoli Pancakes

If you can’t get enough of the Italian cannoli, but you are too lazy to make the shells, don’t worry, this is a recipe that combines the best of both worlds. These pancakes consist of the regular cannoli filling, only you don’t have to go to the trouble of making the shells, you can make pancakes instead! The final result is a tasty and creamy cannoli pancake bite.


Cannoli Filling:

1 pound ricotta

½ cup heavy cream

½ cup powdered sugar

1 cup chocolate chips

2 teaspoons almond extract

Pancake Batter:

1 cup prepared cannoli filling

½  cup whole milk

2 egg yolks

2 egg whites

2 tablespoons sour cream

¾ cup flour

½  tablespoon baking powder

¼ teaspoon baking soda

¼  teaspoon salt


The Cannoli Filling:

In a mixing bowl whip the cream and fold in the ricotta until you get a creamy mixture. Add the almond extract, sugar and chocolate chips in.

The Pancakes:

In a large bowl, pour the cannoli filling, and whisk it together with the egg yolks and sour cream. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture and stir till just incorporated. (Make sure not to over mix) Pour the milk in. In a glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. Gently add the egg whites into the batter. Heat a griddle over medium heat, using a spoon put a small amount of batter for each pancake onto the hot griddle and cook about 3-4 minutes per side. Serve with a dollop of cannoli filling on top of the pancakes and dust with powdered sugar.


cinnamon roll pancakes

Cinnamon Roll Pancakes with Cinnamon Icing

Bored with your breakfast routine? These cozy, delicious pancakes are sure to shake up your breakfast routine!

This recipe is an ideal fusion of one of my favorite desserts and pancakes. These pancakes keep the perfect cinnamon taste, which is so good with a cup of coffee in the morning, but are much faster and easier to prepare than the actual cinnamon rolls. Serve them with a special easy home-made cinnamon icing on top.


1½ cups flour

3 tablespoons sugar

4 teaspoons baking powder

1 tablespoon ground cinnamon

1/4 teaspoon salt

2 large eggs

1 cup milk

¼ cup butter

1 tablespoon vanilla extract

Ingredients for the cinnamon icing:

1 tablespoon milk

2 cups powdered sugar

1 teaspoon cinnamon

2 teaspoons vanilla extract


Mix the flour, baking powder, sugar, salt, and cinnamon in a large bowl. In a smaller bowl, whisk the milk, eggs, melted butter and vanilla extract. Add the wet ingredients in the dry ingredients and mix until just combined, but still slightly lumpy.

Heat a lightly greased non-sticking pan over medium heat. Pour a ¼ cup of the batter for each pancake. Cook for about 3 minutes until golden brown. Turn the pancake and keep cooking for 2 more minutes. Make the icing combining the milk, sugar, cinnamon and vanilla extract. Pour over the pancakes.


blueberries and pancakes

Pancakes to Detoxify Your Body

Regardless of whether you are cautious about what you eat and drink, there is certainly a time when you want to indulge in things that are not really good for you.

Whether you are looking for a way to overcome regular hangovers, or you just want to detoxify your body from the everyday unhealthy diet you are on, there is one thing you should be consuming: Blueberries.

And while eating fresh blueberries is probably the safest way to go, there are also many different ways you can incorporate these berries in your day to day diet.

My personal favorite?

Blueberries and Pancakes!

It’s no secret I love pancakes and I am constantly looking for ways to improve the regular recipe or kick it up a notch, and the place where I search for the best American pancakes  and my newest cooking companion, is a new cooking app. Click here to see what I am talking about.

First things first, let’s say a word or two about blueberries and their features and health benefits.

Blueberries, like other berries, get their color from anthocyanins.

As it turns out, these pigments are not only the main source blueberries get their color from, but they are responsible for the many health benefits attributed to blueberries.

Blueberries are the best antioxidants on earth! They play a crucial role in regulating our blood sugar levels, as well as guarding our cardiovascular system in general. Need I say more?

Now that we’ve established that these berries are packed with good-for-you features, let’s see how can we combine them with America’s favorite: pancakes.

  • Prepare the regular pancake batter or your favorite pancakes and top them with fresh blueberries.
  • Fold fresh or frozen whole blueberries into the batter.
  • Blend blueberries together with the other ingredients.

Easy Detox Pancakes

blueberry pancakes

While I love all of the above-mentioned ways of incorporating blueberries in my pancakes, if I had to choose a favorite, it would be the last one.

The Blender Blueberry Pancakes are my all-time favorite recipe because of five things:

* Preparing these beauties is easy as ABC.

* They get a bluish color that I LOVE.

* They are super delicious.

* They are incredibly healthy!

* They allow for as many different toppings as you want.

But, just in case you want to upgrade the recipe, try and fold in whole blueberries as well. This way you will double the amount of blueberries added, thus doubling their beneficial effects.

The final result will be a stack of delicious, cloud-like bluish pancakes that are filled with nutrients that are good for you. Not to mention every pancake bite will additionally be improved by the presence of whole berries.

If you are a pancake lover, then I tell you, you will instantly fall in love with the combination of them and blueberries. On top of it all, you will be doing your body the favor of detoxifying it by simultaneously enjoying a scrumptious protein infused meal.



lemon essential oil pancakes

Why and How to Use Essential Oils in Pancake Recipes

Have you ever used essential oils in pancake recipes? I used to think that essential oils were used only for therapeutic, beauty, and medicinal purposes. You know, like the ones you put in your bath tub to relax or smear on your face to soothe the skin. Now I know better. Essential oils are perfect food flavorings, especially for sweet treats like pancakes.

Why You Should Use Essential Oils in Pancakes

First of all, it is much easier to add a drop or two of an intensely flavored oil instead of chopping, slicing and preparing exotic ingredients that are more difficult to find in grocery stores.

Second, these oils are organic compounds extracted from plants and have impressive healing properties. Here is a part of them:

  • Fight cold and flu
  • Relax muscles
  • Heal skin problems and reduce wrinkles
  • Relieve pain
  • Balance hormones
  • Improve digestion
  • Reduce cellulite

How to Use Essential Oils in Pancakes

essential oil pancakes

In order to consume essential oils safely, you should be aware that these oils are different than the plants they were extracted from, i.e. they are much more concentrated and stronger in taste. That’s why a drop or two into the pancake batter will suffice. As a basic simple rule: one drop = one teaspoon of standard herbal or spicy flavoring.

It is also vital that you use certified organic oils (find them in health food stores) to be sure they do not contain any chemicals.

Another important thing to know is that not all essential oils are suitable for cooking. Oils that have a low smoking point cannot be cooked. They usually change the taste or lose all the crucial nutrients when cooked, or they simply evaporate. To avoid evaporation dilute them in the oil you usually use (I recommend olive or coconut oil as healthier options). That way the oil will be dispersed thoroughly into the pancake batter. I chose a few less frequently used flavoring oils for pancakes that are completely safe for cooking.

Essential Oils Pancake Recipes

maple syrup

Peppermint health benefits: energy boost, pain relief, enhanced athletic performance.

The cool and refreshing taste of peppermint pairs beautifully with dark chocolate. Add ¼ cup of unsweetened cocoa and ½ cup of chocolate chips (you can add white chips) and, of course, a drop of peppermint oil.

Bergamot health benefits: anti-stress and anti-anxiety benefits.

Bergamot oil has a slightly citrusy flavor and pairs well with mild ingredients. Add it to pancakes made with soft cheese in the base (cream cheese, cottage cheese or ricotta). Serve with cranberry sauce on top.

Cardamom health benefits: aids digestion and is a powerful antioxidant.

Contribute the warmth of cardamom to these tender pancakes, with a little chew obtained by adding rolled oats and dried apricots to the batter, as well as a slight crunch from chopped almonds, both in the batter and on top.

Thyme health benefits: enhances the immune system, fights bacteria.

The savory taste of thyme will add a surprising twist to your sweet delight. Add it to soft and fluffy lemon-ricotta pancakes and serve with a blueberry jam or blueberry sauce on top.

Besides these more exotic flavorings, you can also opt for the more usual ones, like ginger and cinnamon in the form of an essential oil. Buy them in kits that combine various oils, such as anise, coriander, thieves, and more, to add fresh new tastes to the good old pancakes.