This little recipe is such a win for your body. The almond butter and oat flour bring in those good-for-you fats and fiber that your heart loves, while the mix of protein, fat, and fiber helps keep your blood sugar steady instead of spiking. Plus, it’s packed with vitamins and minerals like calcium and iron—so every bite is doing something good for you while still tasting like a treat.
Ingredients:
- 2 tbsps Almond Butter (runny)
- 1/4 cup Maple Syrup (divided)
- 2 tsps Cinnamon (divided)
- 2 Egg
- 2/3 cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 1 1/2 cups Oat Flour
- 2 tsps Baking Powder
- 1/4 tsp Sea Salt
Instructions:
- In a small bowl, mix together the almond butter, half the maple syrup, and 3/4 of the cinnamon. Transfer to a plastic squeeze bottle or a plastic bag with the tip snipped for piping.
- In a large bowl, whisk the eggs with the milk, vanilla, and the remaining maple syrup. Add the flour, baking powder, salt, and the remaining cinnamon. Stir with a spatula until just combined. Some lumps are ok.
- Heat a nonstick pan over medium-low heat and lightly grease the pan. Scoop approximately 1/3 of a cup of batter at a time into the pan. Squeeze the almond butter mixture into the pancake batter in a spiral. Once bubbles form, flip the pancake and cook for another one to two minutes. Repeat with the remaining batter.
- Divide the pancakes evenly onto plates and enjoy!
3 servings
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