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
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!