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
Maple Almond Butter Banana Nice Cream on a cone dunked in a small white bowl with slices bananas in another bigger white bowl

I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!

 

Almond Butter Gingerbread Cookies in snowflake shape on parchment paper in a pan on a white background

Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.

 

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.