Healthy and fluffy pancakes filled with tons of almond butter goodness. The cherry compote adds just the right amount of sweetness with no added sugar (yesssss). A breakfast (or brunch, or lunch, or breakfast for dinner) you can feel super good about. A recipe from the Top 10 Foods for Runners series! Check out the nut (almond) butter post here!
Almond butter pancakes
Ingredients
For the cherry compote
- 2 cups fresh/frozen cherries (pits removed)
- 1.5 tbsp lemon juice
For the pancakes
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp honey
- 1 egg
- 1/3 cup almond butter
- 1 1/4 cup milk (I used almond milk)
- 1 tbsp coconut oil, plus more for cooking
Instructions
For the cherry compote
-
In a medium saucepan, combine cherries and lemon juice over medium heat. As the juices start to run, use a spatula or spoon to mash up cherries. Continue to cook, stirring often, until reduced by half, about 20 minutes.
For the pancakes
-
Mix together flour, baking soda, and salt in a small bowl.
-
In a medium bowl, beat together egg, honey, almond butter, milk, and 1 tablespoon oil. Add in dry ingredients and whisk until combined.
-
Heat coconut oil in a large skillet over a low heat. Use a 1/3 measuring cup to scoop pancake batter onto skillet. Cook on one side until the edges look done and the batter starts to bubble. Flip and cook a few additional minutes. Repeat until all pancake batter is gone.
-
Top with cherry compote and eat while warm.
