Almond Butter Pancakes

Almond Butter Pancakes

I discovered these pancakes when our daughter was about 8 months old. I had held back on giving her wheat until she was about a year old so they were a lovely alternative to the usual flour-based pancake. Perfect for a midweek treat or better yet a more leisurely weekend breakfast. Top with berries, chopped banana, kiwi or peaches. Drizzle with honey or maple syrup : -)

IMG_3943

Preparation time: 10 minutes

Cooking time: 15 minutes

Adapted from the following recipe: http://detoxinista.com/2012/09/almond-butter-pancakes-grain-free/ 

Ingredients

  • ½ cup almond butter or cashew nut butter
  • ½ cup mashed ripe banana  or stewed apple / pear
  • 2 large eggs, beaten
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract

Method

  1. Line two baking trays with parchment paper and lightly grease with butter or olive oil.
  2. Preheat the oven to 180 degrees celsius if you would like to bake one tray at a time or to 160 degrees fan if you would prefer to bake the two trays together.
  3. In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
  4. Scoop the batter using a ¼ cup onto the trays, to form about 8 pancakes.
  5. Bake for 10-12 minutes, until the pancakes are fluffy and golden.
  6. Alternatively, you can fry these pancakes in a greased non-stick pan over a medium-high heat.
  7. Carefully turn when the edges are firm and golden, usually takes a couple of minutes on each side. I find they crisp up very quickly though so keep an eye on them. Keep warm in a preheated oven – about 100 degrees celsius.
  8. Serve hot, top with fresh fruit and honey or maple syrup. Enjoy!
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