Apple Almond-Butter Pancakes

Need something sweet and hearty to start your day? These Apple Almond-Butter Pancakes are the solution! The fruit makes them naturally sweet and the nuts give you that protein energy.

Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. This recipe makes eight pancakes.

Here are more easy vegan breakfast recipes and ideas.

How to Make Apple Almond-Butter Pancakes

1. In a large bowl, mix together dry ingredients.
2. In a blender, combine wet ingredients.
3. Pour wet mixture into dry and stir until just moist.
4. Fold in apple and almonds.
5. Preheat oven, and oil and heat a skillet.
6. Cook pancakes on skillet, flipping to cook both sides.
7. Keep finished pancakes warm in the oven until ready to serve.

Full directions for how to make Apple Almond-Butter Pancakes are in the printable recipe card at the bottom of the post.

Apple Almond-Butter Pancakes FAQs

Can I use another fruit besides apple?

You can definitely use a different fruit than apples in your pancakes. In fact, you can also use another type of nuts—just make sure to swap out the nut butter to match. Go for a pb+j version with peanuts and raspberries or try peaches and cashews!

How should I store leftover pancakes?

You can store your leftover pancakes in an airtight container in the refrigerator. They will last in the fridge for about 1 week, but the longer they sit, the soggier they'll be.

Alternatively, you can store your leftover pancakes in the freezer. Simply freeze the cooled pancakes on a baking sheet or plate, then store in a ziploc bag or container in the freezer. When you're ready to eat them again, you can reheat the individual pancakes in the microwave or in a toaster.

Recipe

Apple Almond-Butter Pancakes

Need something sweet and hearty to start your day? These Apple Almond-Butter Pancakes are the solution! They're naturally sweet and healthy.

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Servings: 4

Calories: 322kcal

Author: Veg Kitchen

Ingredients

• 1 ½ cups whole wheat pastry flour
• 1 tbsp natural granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 ½ cups almond milk
• ½ cup apple juice
• 3 tbsp almond butter
• 1 tsp vanilla extract
• 1 large apple peeled, cored, and chopped
• 2 tbsp almonds roasted and chopped

Instructions

• 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 wet 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 ¼ 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.

Nutrition

Calories: 322kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 483mg | Potassium: 372mg | Fiber: 8g | Sugar: 12g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 306mg | Iron: 3mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

From Nut Butter Universe* by Robin Robertson. © 2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission which helps maintain our site and helps it to continue growing!