Almond Butter Pancakes

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8-10 pancakes

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup Justin’s Almond Butter
  • 1 cup milk

DIRECTIONS

  1. In a medium bowl, whisk together the flours, cinnamon, baking powder, sugar, and salt.
  2. Whisk in the egg, almond butter and milk.
  3. Grease and heat a skillet over medium-low heat. Pour the batter into small circles or into greased metal cookie cutters for shapes. Cook the pancakes until small bubbles form and pop on the top. Flip and cook until done. Repeat with remaining batter.
  4. Serve warm with extra nut butter or desired toppings. Enjoy!

This Recipe Serves 8-10 pancakes

INGREDIENTS
  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup Justin’s Almond Butter
  • 1 cup milk
DIRECTIONS
  1. In a medium bowl, whisk together the flours, cinnamon, baking powder, sugar, and salt.
  2. Whisk in the egg, almond butter and milk.
  3. Grease and heat a skillet over medium-low heat. Pour the batter into small circles or into greased metal cookie cutters for shapes. Cook the pancakes until small bubbles form and pop on the top. Flip and cook until done. Repeat with remaining batter.
  4. Serve warm with extra nut butter or desired toppings. Enjoy!

This Recipe Serves 8-10 pancakes

Great Summer Recipes

What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.

Ceramic bowl filled with Cinnamon Almond Butter Overnight Oats and milk on a marble countertop

I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.

Peanut Butter Cake with Chocolate Buttercream with a sunflower on top of the main cake with a slice cut on a white plate

My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.