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cW Recipes: Almond Flour PB&J Pancakes

cW Recipes: Almond Flour PB&J Pancakes

These comfort foods have a healthy twist to help you celebrate the changing season. Try this one for breakfast!


Created by Amber Sullivan

Serves: 2 – 3

Ingredients:

Berry compote (aka jelly):

  • 1 cup chopped strawberries
  • 3/4 cup blueberries
  • 1 tbsp maple syrup
  • Juice of half a lemon

Peanut butter maple glaze:

  • 1/4 cup maple syrup
  • 1 ½ tbsp creamy peanut butter

Almond flour pancakes:

  • 1 ½ cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup oat milk (or milk of your choice)
  • 1 tbsp maple syrup

Directions:

Berry compote:

See Also

  1. In a saucepan over medium-low heat, add chopped strawberries, blueberries, maple syrup and lemon juice
  2. Bring to a simmer and use a wooden spoon to mash the blueberries; stir until the mixture thickens, roughly 10 minutes
  3. Turn off heat and set aside

Pancakes:

  1. In a medium bowl whisk together eggs, milk, maple syrup and vanilla extract
  2. In a separate bowl whisk together almond flour, baking soda, salt and cinnamon
  3. Pour the wet mixture into the bowl with the dry ingredients, and combine; stir until smooth, and let batter sit for 5 minutes
  4. Coat a pan with coconut oil or butter and set over medium heat
  5. Once the pan is hot, ladle or spoon about 1/4 cup of pancake batter to form each pancake
  6. Cook for about 2 minutes, until the surface bubbles; flip the pancake and cook the other side for an additional 1 to 2 minutes
  7. Continue until batter is gone; set pancakes aside

Peanut butter maple glaze:

  1. In a small microwavable bowl, combine maple syrup and peanut butter 
  2. Microwave 10 to 15 seconds, until warm
  3. Whisk until smooth

To plate, stack pancakes and drizzle with the warm glaze; spoon berry compote on top.

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