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!


Cream of Tartar – Тhe Secret to a Perfect Meringue

Airy and light homemade meringue is a perfect addition to pies and cakes, but also works wonderfully on its own, in the form of cookies or as a base for Pavlova cake.

Meringue is basically made of egg whites and sugar, but the final result is quite different than in plain whipped eggs. So, what’s the secret to a perfect, soft, and fluffy meringue?


Cream of Tartar for Perfect Meringues

Cream of tartar, also known as potassium bitartrate, is a simple powdery ingredient with various super powers. In the case of meringues, only a tiny amount (as little as a 1/8 teaspoon) acts as a stabilizer. The acidity in this ingredient is what makes meringues sturdier. It boosts the mixture’s volume by enhancing the formation of air bubbles, thus preventing it from flattening.

Optionally, some recipes might call for other acidic substances to replace cream of tartar, such as lemon juice or white vinegar (1/2 teaspoon per egg white in the recipe). Less frequently used cream of tartar substitutes are yogurt, buttermilk, sour milk, kefir, and white wine. In other cases, baking soda is used instead of cream of tartar + baking soda.

Note: If you are using potassium bitartrate or any other acidifier, avoid preparing your meringue in a copper bowl. Copper reacts with acidic substances and results in color change of the egg mass.

Cream of tartar also increases the eggs’ tolerance to high temperatures, making sure your meringue maintains perfectly formed peaks even after baking in the oven.

For more info on how to use this amazing ingredient, read The Incredible Cream of Tartar – How to Use and What to Substitute With.

What Else Makes a Perfect Meringue Besides Cream of Tartar?

Besides cream of tartar, there are a few more essential steps that lead to a perfect meringue.

Egg to sugar proportions

In case you were wondering, the type of sugar doesn’t make much difference so feel free to use regular, granulated sugar. However, experienced cooks swear that fine, powdered sugar produces the best final results because its tiny crystals dissolve faster and easier.

Cream of tartar helps here as well. Contrary to the case with egg whites, where potassium bitartrate acts as a booster, when it comes to granulated sugar it serves as an inhibitor, i.e. adding a pinch of potassium bitartrate into your egg white mixture will prevent the formation of sugar crystals.

Make sure your eggs are at a room temperature in order to ensure higher volume of the mixture when whipped. However, it is easier to separate the whites from the yolks while the eggs are still cold, then let them sit for about 15 minutes on the counter to reach room temperature before you start whipping.

As for the egg white/sugar ratio, it depends on the recipe. If you are making a hard meringue, add ¼ cup of sugar for every egg white (in this case adding an acidic substance is a must). In the case of softer meringues, use two tablespoons of sugar per egg white.

Use a good Bowl

Use a large bowl since the egg whites will expand during beating. The bowl should be clean and completely dry. If it is wet, the egg whites will absorb the moisture which will prevent them from setting properly.

And finally, the bowl should be made of ceramic, glass, or stainless steel. As mentioned before, copper should be avoided, especially in case you are using potassium bitartrate or another acidifier. Plastic is also on the blacklist because it contains certain substances which might affect the final result.


Meringue Recipe with Cream of Tartar Step by Step

You only need three simple ingredients to make a perfectly fluffy meringue.

  • 4 egg whites
  • ¼ cup sugar
  • ¼ teaspoon cream of tartar

Method of preparation:

Step 1: Separate the egg white from the yolk immediately after you take them out of the fridge. Let them come to a room temperature;

Step 2: Whip the egg whites until completely smooth, but be careful not to overwhip because the mass will become grainy and dry;

Step 3: Add the cream of tartar followed by the sugar;

Step 4: Bake the meringue at 350 degrees F, about 4 inches under the heat. Bake for about 10 minutes, until the peaks are golden brown.

Place it on top of puddings, pies, puddings, cakes, cookies and enjoy!

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.



Sweet Apricot Pancakes

Apricots have certain texture and taste that I just can’t resist. Really, I love eating them as they are, I can eat dozens in one sitting, but when not in season I love me some dried apricot pancakes. Even if you are not that big of a fan, and by that I mean crazy about apricots, you are sure to love these sweet wonders!


  • 70g dried apricots, finely chopped
  • ¼ cup boiling water
  •  1 cup plain flour
  • ¼teaspoon bicarbonate of soda
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • ¾ cup buttermilk
  • 30g butter, melted
  •  caramelized apricot and pecans, to serve.


Pour some boiling water over the dried apricot. Cover them and allow them to soften and absorb the water for around 5 minutes. In a large bowl sift the flour and bicarbonate of soda and stir in the sugar. Create a well in the centre and proceed to adding the apricots, egg and buttermilk. Using a whisk, gently fold until just incorporated. Heat a frying pan over medium-low heat and brush it with melted butter. Using scoop pour ¼ of the batter into the pan and cook until the edges are dry, flip and cook for an extra minute.  Serve the pancakes with caramelized apricot and pecans.