Fluffy, oil free almond butter pancakes, for a deliciously wholesome breakfast.
Super Healthy Almond Butter Pancakes
Oil Free
Whole Grain
Quick To Prepare
No Refined Sugar
When I first started Chocolate Covered Katie, I had no idea anyone was ever going to read it.
Related: How I Turned My Blog Into A Full Time Job
My blog has grown at such an unbelievable rate, and I still have a hard time realizing millions of people are reading the words I write. This past week, three different people came up to me because they recognized me from the blog – once at a restaurant, once at a party, and once at Target (the second time I’ve been recognized at Target!).
If you ever see me, please absolutely feel free to say something; it always makes me happy when people come up to me, and I’ve made some really great new friends this way.
About a year and a half ago, as I was getting my mail in the lobby of the apartment building, a girl stopped me and asked, “Are you Chocolate Covered Katie?”
She’d been reading the blog for three years and had made many of the recipes, her favorite of which was the Chickpea Cookie Dough Dip.
With a shared interest in food, chocolate, and healthy living, it isn’t surprising that we became immediate friends, and on multiple occasions she’s helped me to test out new recipe ideas.
On one such occasion, we made up probably about fifteen batches of pancakes in a single afternoon… and then ate the evidence.
These chocolate chip almond butter pancakes were our favorite recipe of all the flavors we tried!
To increase the nutrition and give the healthy pancakes a soft and buttery texture, I replaced the oil with almond butter.
They come together very quickly and easily – I made a short video of the process, which I’ve posted below if you want to check it out.
Nut Free Pancakes –> Vegan Pancake Recipe
Above, watch the video of making the pancakes.
The best part about these pancakes is their versatility.
Feel free to substitute your favorite nut butter or allergy-friendly spread for the almond butter if you wish, and the chocolate chips can be exchanged for raisins or any other ingredients you think sound like they’d go well with almond butter. A few ideas:
Cinnamon
Shredded coconut
Dried cranberries
Chia seeds
Almond Butter Pancakes
Ingredients
- 1/2 cup milk of choice
- 1 1/2 tsp white or apple cider vinegar
- 1 tsp pure vanilla extract
- 1 tbsp pure maple syrup, or pinch stevia
- 1 1/2 tbsp almond butter, or allergy-friendly sub
- 1/2 cup spelt, white, or ap gf flour (or make these Flourless Pancakes)
- 3 tbsp quick or rolled oats
- 1 tsp baking powder
- very scant 1/4 tsp salt
- 1-3 tbsp mini or regular chocolate chips
Instructions
- Whisk together all liquid ingredients first, making sure to really whisk the almond butter well so there aren't any clumps. In a separate bowl, stir together remaining ingredients. Pour wet into dry, and stir to form a batter. If a thinner batter is desired, add a little extra milk of choice. Let sit 10-15 minutes. Grease a nonstick skillet with oil or spray, and heat on medium. When the pan is hot (test it by adding a droplet of water to the pan – if it sizzles, the pan is ready), drop on small ladles of batter and press down. Don’t make them too big or they’ll be done on the edges before the centers have a chance to cook. With a spatula, flip pancakes when the edges begin to look dry. Let cook one additional minute before removing from the heat. To prevent sticking, it may be necessary to re-grease the skillet after each set of pancakes. Top with your favorite pancake toppings, such as maple syrup or jam and additional almond butter. These can easily be frozen and reheated if desired.View Nutrition Facts
Notes
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Melanie says
Wow Katie, they look pretty amazing and I love that they are healthy. I love your delicious pictures as well ?
Happy Monday!
Jessy says
omg yumm!! these look so juicy! is that the right word? haha
dorky-and-weird.blogspot.com
xoxo <3
N says
Hi Katie!!! I love pancakes, but until I found your neat site and your recipe for Almond Butter Pancakes, I’d never thot of putting rolled oats, chocolate chips or almond butter in my pancakes. I tried your recipe … cooked the pancakes in my non-stick griddle … and YUUUMMM! So delicious. I’ll be making these again. THANKS!!!
Nehal Preet says
Hi, dear Katie, I am following you since 2017. Have tried so many recipes that you have shared. But my most favorite recipe till now is this – almond butter pancakes. This is indeed amazing and yummy recipe. I am totally in love with this pancake. The aroma of the almond cake is so tempting. Thanks, Katie for sharing this amazing recipe with all of us. Love n regards.
Makayla says
Is it possible to make the recipe the night before and leave the batter in the fridge, then cook them in the morning? They look so good!
Chava-Shoshannah says
Absolutely fantastic!
I make pancakes once a week for dinner. I decided to try this because there hasn’t been any buttermilk in my local grocery. My two small children ate up two pieces each! Unfortunately, even after doubling the recipe, it didn’t make enough for my family. I decided that we could use this as a snack with some fruit. Also note, we didn’t use any syrup. Just the pancakes were sweet enough for us.
Girly Times says
I love all your tips and recipes. I have tried so numerous recipes that you have shared with us. But my all-time favored recipe now is this almond butter pancake. This is indeed an amazing and yummy recipe. I loved your pancakes
Carolyn Harrison says
These turned out great! I was looking for a recipe that uses almond butter to increase the protein content of pancakes for my daughter. I used Bob’s Gluten Free All-Purpose flour mix and oat milk to make it dairy and gluten free. I also added a ripe banana to the wet ingredients, cinnamon and allspice to the dry. No chocolate chips. Thank you for this delicious recipe!