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.
