Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour.
Course
Breakfast
Cuisine
American
Yields8pancakes
AuthorRobin Robertson
Ingredients
1/2cupsall-purpose flour
1tablespoonnatural sugar
2teaspoonsbaking powder
1/4teaspoonsalt
1 1/2cupsalmond milk
1/2cupapple juice
3tablespoonsalmond butter
1teaspoonvanilla extract
1large apple, peeled, cored, and chopped
2tablespoonschopped roasted almonds
Instructions
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.