Almond Butter Nut Pancakes Food

ALMOND BUTTER-NUT PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, almond butter, sugar and eggs with whisk until well mixed. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with 1/2 sliced banana and slightly less than a tablespoon chopped almonds. Serve with a dollop of almond butter and maple syrup.

ALMOND BUTTER AND BANANA PANCAKES

Steps:

• In a large bowl, mash the bananas until smooth.
• Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
• Stir in the cinnamon.
• Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
• Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
• Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
• Serve topped with sliced bananas and cocoa nibs.

QUICK ALMOND FLOUR PANCAKES

Steps:

• Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
• Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

APPLE-ALMOND BUTTER PANCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, 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.