Healthier Almond Butter Banana Pancakes
Ingredients
- 2 cups non-dairy milk
- 2 tsp apple cider vinegar
- 3 extra-ripe bananas
- 1/4 cup Justin's Cinnamon Almond Butter
- 2 tbsp maple syrup
- 1 tbsp melted vegan butter
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Almond butter drizzle
- 1/4 cup maple syrup
- 2 tbsp Justin's Cinnamon Almond Butter
Preparation
Combine non-dairy milk and apple cider vinegar in a bowl and let sit for a few minutes to curdle.
Mash the bananas in a large mixing bowl.
Add Justin's Cinnamon Almond Butter, maple syrup, melted vegan butter, and vanilla extract to the mashed bananas and mix well.
In a separate bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, ground cinnamon, and salt.
Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing.
Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
Pour batter onto the skillet to form pancakes and cook until bubbles appear on the surface, then flip and cook until golden brown.
Repeat with the remaining batter.
For the almond butter drizzle, mix maple syrup and Justin's Cinnamon Almond Butter until smooth and drizzle over the pancakes before serving.
Tips
Use Justin's Cinnamon Almond Butter for enhanced flavor and to support pollinator conservation efforts.
This recipe provides protein and fiber, making it a great option for sustained energy during busy days.
