Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious Apple-Almond Butter Pancakes. For gluten-free, use gluten-free flour.
Apple-Almond Butter Pancakes
- 1/2 cups all-purpose flour
- 1 tablespoon natural sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups almond milk
- 1/2 cup apple juice
- 3 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 large apple, peeled, cored, and chopped
- 2 tablespoons chopped roasted almonds
In a large bowl, combine the flour, sugar, baking pow- der, and salt.
In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.
Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds.
Preheat the oven to 200°F. Lightly oil a griddle or non- stick skillet and heat until hot. Ladle about 1/4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes.
Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.