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!
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)
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.
The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
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)
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.
You know it is the simple things in life that bring the most joy. That’s why I love Peanut Butter Pretzel Balls. Just three simple ingredients to bring a little joy to those taste buds.
If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
