Almond Butter Pancakes

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8-10 pancakes

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup Justin’s Almond Butter
  • 1 cup milk

DIRECTIONS

  1. In a medium bowl, whisk together the flours, cinnamon, baking powder, sugar, and salt.
  2. Whisk in the egg, almond butter and milk.
  3. Grease and heat a skillet over medium-low heat. Pour the batter into small circles or into greased metal cookie cutters for shapes. Cook the pancakes until small bubbles form and pop on the top. Flip and cook until done. Repeat with remaining batter.
  4. Serve warm with extra nut butter or desired toppings. Enjoy!

This Recipe Serves 8-10 pancakes

INGREDIENTS
  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup Justin’s Almond Butter
  • 1 cup milk
DIRECTIONS
  1. In a medium bowl, whisk together the flours, cinnamon, baking powder, sugar, and salt.
  2. Whisk in the egg, almond butter and milk.
  3. Grease and heat a skillet over medium-low heat. Pour the batter into small circles or into greased metal cookie cutters for shapes. Cook the pancakes until small bubbles form and pop on the top. Flip and cook until done. Repeat with remaining batter.
  4. Serve warm with extra nut butter or desired toppings. Enjoy!

This Recipe Serves 8-10 pancakes

Great Summer Recipes
Guilt Free Maple Almond Butter Doughnuts on a cooling tray in a white background with a peanut butter jar

When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.

 

Chocolate Hazelnut Tart with Rosemary and Orange with 3 small pieces cut and still inside the tart on a white background

Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.

 

Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

Vegan Banoffee Pie

banoffee = bananas + toffee.

It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.