Almond Butter Blueberry Pancakes
Pancakes are the perfect food to bring the whole family together, especially when they’re made with Peanut Butter & Co. Almond Butter! Plump, juicy blueberries balance out the almond butter’s salty flavor, leaving you with a taste that’s sweet, nutty, buttery, and completely delicious. Best of all, these extra-fluffy pancakes are perfect for stacking high and topping with extra blueberries, crushed almonds and cashews, maple syrup, and almond butter drizzle! They’re the fun, tasty way to have breakfast, and they’re packed with protein too.
- Yield:1 serving
- Prep Time:5 minutes
- Cook Time:20 minutes
- Total Time:25 minutes
2 cups all-purpose flour, sifted
1 tbsp baking powder, sifted
1/2 tsp salt
1/4 cup Peanut Butter & Co. Almond Butter plus more for drizzling
1/4 cup salted butter
2 large eggs
2 1/2 tbsps sugar
1 tsp vanilla
1 1/4 cups skim milk
1 cup fresh blueberries (or more, if you’d like!)
cooking spray for greasing
fresh maple syrup for drizzling
crushed almonds and cashews to top (optional)
In large mixing bowl combine the flour, baking powder, and salt. In another mixing bowl combine the Peanut Butter & Co. Almond Butter and salted butter, then microwave for 10 – 15 seconds until softened. Whisk the eggs, sugar, and vanilla into the butter mixture until smooth.
In alternating doses slowly add the butter mixture and the milk to the dry ingredients until the batter takes shape – If there are some small lumps, that’s okay. Stir the blueberries into the batter.
Heat a large skillet or flat griddle over a medium flame, then amply coat with cooking spray. Using a measuring cup, pour 1/3 cup of batter in the center of the hot pan/griddle, then gently spread out into a circle. Cook until bubbles appear on the surface, then flip and cook for 1-2 minutes more until golden. Repeat until all batter has been used.
When ready, serve pancakes in stacks of 2 or 3 with drizzled Peanut Butter & Co. Almond Butter, maple syrup, more blueberries, and crushed almonds/cashews, if desired.