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
Video
Notes
Trending Recipes:
I feel like these need a disclaimer that you immediately need to double it because you’ll eat half the batter raw. Sooooo yummy! My family devoured these. They will definitely be on our weekly rotation from now on.
It’s fine to make these and eat them now, even though I’ve just had my breakfast right? Thought so! Thanks, haha!
Katie, omg these are by far some of the best pancakes I’ve ever had! I’m going to make quite a few batches this weekend to freeze! Do you have any suggestions on subbing the oats? My daughter can’t tolerate grains very well. Thank you again for this fabulous recipe!
These are so good! I made them just recently and we really liked them!
Almond butter and chocolate chip ANYTHING are my calling. I love the combination of the nuttiness, richness, and creaminess of both foods! I love that you’ve made this recipe with a much more nutrient-dense fat than something like vegan butter or oil. Definitely want to try this recipe out!
Thank you for this recipe. I didn’t have any chocolate chips on hand but otherwise followed the recipe exactly. The pancakes turned out wonderfully moist and soft and absolutely delicious. I’m definitely making them again!
Your recipes are the best!!! Thank you for all the time and effort you put into each! You are an example to me. Thanks for your example of incorporating healthy ingredients into everyday favorites. 🙂
Hi Katie! I have been following your blog for a while and I absolutely love it… These pancakes look so amazing and give me cravings for this… Loved this recipe of yours completely. Thanks for sharing this awesome recipe with all of us. Looking forward to more recipes like this. Best wishes and Regards.
Very very good! They are kind of sweet though, if you’re planning on putting maple syrup or another sweetener on top I would recommend omitting it in the baking process. Also, you may only need about 1-2 tablespoons of chocolate chips (if using mini chips)
Katie, we’re too far from KatieLand ☹️— please visit a Target store in the Boston area some time soon; after years of following your website my wife and I would love to accidentally bump into you.? (A little while back I commented that you are a national treasure. Still true!)
We hope you enjoy the holidays!