pancakes

Recently I posted an instagram (follow us!) picture of some almond butter pancakes I made for my family one weekend when I was feeling really motivated (or likely woken up early by my kids and needed something to do with them besides plop them in front of the TV).  I got so many requests for the recipe I thought posting it would be a good idea.

A few great things about this recipe:
1. It’s gluten free (allergy friendly)
2. It’s grain free (paleo friendly)
3. Includes almond butter (peanut allergy friendly, high in protein and heart healthy fats)
4.  Contains fruit (high in fiber and antioxidants)
5.  Minimum clean up (one bowl, one spoon, one measuring cup and no pan!)
6.  Minimum ingredients (6 total)
7.  It contains chocolate (optional if you don’t live in my house)
8.  It takes 15 minutes to make from start to finish
9.  You can feel good that you or your family just ate a balanced breakfast without looking like it
10.  Your kids won’t be whining for snacks 15 minutes after they eat.  They may whine for more pancakes, but I can live with that.
11.  It will start your 2014 off on the right foot!

Here you go.  Whip up a batch next weekend, sit back, enjoy and let the feasting begin.

pancakes

 

Almond Butter Pancakes (makes about 9 pancakes)
Ingredients

  • ½ cup almond butter
  • ½ cup unsweetened applesauce
  • 2 whole eggs
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1/4 cup mini dark chocolate chips (I use Enjoy Life mini chips – dairy, nut & soy free)

Instructions

  1. Preheat your oven to 350F and line a baking sheet with parchment paper, yes you bake these instead of making them on a griddle.
  2. In a medium bowl, combine all of the ingredients except the chocolate chips and mix until smooth.
  3. Fold in the chocolate chips
  4. Scoop the batter using a ¼ cup onto the lined baking sheet (or two), to form 9 pancakes.
  5. Bake for 10-12 minutes, until the pancakes are fluffy and golden.
  6. Alternatively, you can pan-fry these pancakes in a greased skillet over medium-high heat. Flip when the edges are firm and golden, about 4-5 minutes on each side. (Warning: baking comes out MUCH better and provides less clean up).
  7. Serve piping hot.  I served with sliced bananas & pure maple syrup (or powdered sugar) if you like.