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
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These are so good! I usually add one whole mashed banana to the wet mix and they are delicious!
I had these this morning. They were delicious.
My two year old who doesn’t usually eat pancakes at all, gobbled them up- and even asked for more! I was shocked. I am so happy to have a recipe that i can feel good making too. Thank you!
Hi Katie,
I used cashew butter as I’d run out of almond butter. These were delicious and filling.
So far all of your recipes that I’ve tried, I like and I have not been accustomed to eating vegan or vegetarian. Thank you for so many healthy alternatives!
I’ve taken the black bean brownies into work, and they disappeared. I made the deep dish chocolate chip pie for my Mom’s 86th birthday and everyone enjoyed that.
I made your pumpkin bars yesterday for my cousin who cannot have chocolate or gluten and has to reduce sugar intake. I sweetened it with some stevia and agave nectar. I substituted some peanut butter chips for the chocolate ones, and topped it with a sprinkling of little caramel chips. I dropped the container off while running some errands yesterday, she ate at least three pieces before I left. Thank you, Katie.
Those pumpkin bar substitutions sound amazing. I need to find caramel chips now!
I have made these the past two Saturday mornings in a row. They are SO good!! Thank you!!
These look awesome! I am so glad to find recipes that call for ingredients most of us have on hand. After having searched many differnt websites for healthy recipes, I usually find recipes that would require buying ingredients not on hand. It is SO great to find so many super recipes that are healthy and easy to make! Thank you
Thank you so much for providing stevia replacements. So many authors just tell you how much stevia should be used. I can’t use stevia because it makes my physicality ill. Its so great to be included again!
Hey Katie, I love your recipes and think they are amazing, but why do you always repost recipes? It seems very cheap and your viewers may feel ripped off. I love your blog and understand that a blog is incredibly hard work but when you just repost a recipe from 3 years ago with no updated photos or anything it just makes me think you are not as passionate anymore. Don’t get me wrong, I love your recipes and personality, but your blog is starting to feel lie a food re-post site with either recycled recipes or articles just grouping old ones together 🙁
Maybe you saw this three years ago, but many of us are seeing it for the first time, and are happy that Katie reposts her recipes and former blogs.
Agreed! Totally new to this site. It’s been a challenge trying to cook healthy. These recipes are easy and delish!
Wow – great late night snack. I added in frozen blueberries and ate them right out of the pan. Also have some for tomorrow!
I literally make these pancakes every weekend (always double batch)!! They are sweet enough for me that I don’t even put extra syrup on them. My parents LOVE these pancakes and they say they taste more like soft cookies 🙂 lol.