Gingerbread Almond Butter Pancakes with peanut butter drizzle on a white plate with wooden background with pine tree

Gingerbread Almond Butter Pancakes

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Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!

 

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

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

35 minutes

INGREDIENTS

¼ cup JUSTIN’S® Maple Almond Butter (plus more for serving)
2 cups Protein Pancake Mix
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Nutmeg
1 teaspoon Blackstrap Molasses
1 ¼ cups Almond Milk
¼ cup Coconut Oil or Butter (divided)

DIRECTIONS

1. In a large bowl, combine the pancake mix, JUSTIN’S® Maple Almond Butter , spices, and almond milk. Stir well.

2. Pour ¼ cup of batter onto a heated pan or griddle greased with 1-2 teaspoons of coconut oil or butter.

3. Cook on medium-high heat or 375°F until bubbles form on the top.

4. Flip and continue to cook until golden brown.

5. Continue with the remaining batter.

6. Serve the pancakes warm with a drizzle of almond butter, as desired.

This Recipe Serves 4

INGREDIENTS

¼ cup JUSTIN’S® Maple Almond Butter (plus more for serving)
2 cups Protein Pancake Mix
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Nutmeg
1 teaspoon Blackstrap Molasses
1 ¼ cups Almond Milk
¼ cup Coconut Oil or Butter (divided)

DIRECTIONS

1. In a large bowl, combine the pancake mix, JUSTIN’S® Maple Almond Butter , spices, and almond milk. Stir well.

2. Pour ¼ cup of batter onto a heated pan or griddle greased with 1-2 teaspoons of coconut oil or butter.

3. Cook on medium-high heat or 375°F until bubbles form on the top.

4. Flip and continue to cook until golden brown.

5. Continue with the remaining batter.

6. Serve the pancakes warm with a drizzle of almond butter, as desired.

This Recipe Serves 4

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