Apple Almond Butter Pancake Recipe

Jazz up breakfast with easy vegan apple almond nut butter pancakes

Apple Almond Butter Pancakes

Enjoy an easy vegan apple almond butter pancake, sample recipe from Robin Robertson's cookbook Nut Butter Universe, a collection of vegan nut butter recipes.

Combine the rich flavor of almond butter with the tart sweetness of apple in this vegan pancake recipe. Top with a little maple syrup and your day is sure to be off to a delicious start!

Makes 16 4-inch pancakes

Total prep & cook time: 30 minutes

Nutrition Data, 62g Serving: 82 cal, 14g carb, 2g fat, 56mg sodium, 1g fiber, 3g Sugars, 2g protein, low Cholesterol & Saturated Fat. Good source Manganese. Estimated glycemic load 7


  • 1 1/2 cups all-purpose flour
  • 1 Tbsp natural sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups almond milk
  • 1/2 cup apple juice
  • 3 Tbsp almond butter
  • 1 tsp vanilla extract
  • 1 large apple, peeled, cored, and finely chopped (or grated)
  • 2 Tbsp roasted almonds
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  1. In a large bowl, combine the flour, sugar, baking powder, and salt
  2. In a blender, combine the milk, apple juice, almond butter, and vanilla, and blend until smooth
  3. Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds
  4. Preheat the oven to 200 degrees F. Lightly oil a griddle or nonstick skillet and heat until hot
  5. Ladle about 1/4 cup of the batter onto the griddle or skillet
  6. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes
  7. Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer
  8. Repeat with the remaining batter
  9. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes
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Recipe Tips:

Use tart apples that you would use for a pie like granny smith or gala for the best flavor.

Try grating the apples instead of chopping them so that they are sure to cook thoroughly.

If your batter is too thin, try adding flour one tablespoon at a time. If it is too thick, thin the batter with one tablespoon of almond milk at a time.

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