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 : -)
Preparation time: 10 minutes
Cooking time: 15 minutes
Adapted from the following recipe: http://detoxinista.com/2012/09/almond-butter-pancakes-grain-free/
- 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
- Line two baking trays with parchment paper and lightly grease with butter or olive oil.
- 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.
- In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
- Scoop the batter using a ¼ cup onto the trays, to form about 8 pancakes.
- Bake for 10-12 minutes, until the pancakes are fluffy and golden.
- Alternatively, you can fry these pancakes in a greased non-stick pan over a medium-high heat.
- 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.
- Serve hot, top with fresh fruit and honey or maple syrup. Enjoy!