A Healthy Back-to-School Breakfast
Almond Butter Pancakes
{Recipe inspiration from Megan Gilmore, CN}
Have you had your share of summer treats and want to get back on track after indulging over the summer?
These pancakes are a great way to transition into more nutrient-dense breakfast options by upgrading from traditional pancakes. Even your pickiest eaters will love them!
You can bake them or pan-fry them-whatever you prefer.
I personally like baking them. Mine came out golden and fluffy.
These are also a delicious, grain-free and nutritious option for your next weekend brunch.
Ingredients
- 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
Directions:
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Preheat oven to 350F and line a baking sheet with parchment paper for baking.
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In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
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Scoop the batter using a 1/4 cup onto the lined baking sheet, to form 7-8 pancakes.
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Bake for 10-12 minutes, until the pancakes are fluffy and golden. You don’t even have to flip them if you bake them!
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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.
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Serve hot, with fresh fruit and/or pure maple syrup.
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