A Healthy Back-to-School Breakfast
- 1/2 cup almond butter
- 1/2 cup unsweetened applesauce
- 2 whole eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Preheat oven to 350F and line a baking sheet with parchment paper for baking.
In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
Scoop the batter using a 1/4 cup onto the lined baking sheet, to form 7-8 pancakes.
Bake for 10-12 minutes, until the pancakes are fluffy and golden. You don’t even have to flip them if you bake them!
You can also pan-fry these pancakes in a greased skillet over medium-high heat. Flip when the edges are firm and golden, about 4-5 minutes on each side.
Serve hot, with fresh fruit and/or pure maple syrup.
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