Almond Butter Griddlecakes with Smashed Maple Raspberries
These Almond Butter Griddlecakes with Smashed Maple Raspberries are an elevated version of a PB&J…in pancake form. This recipe is what sweet & savory breakfast dreams of made of!
Ingredients
- 1 cup frozen Washington red raspberries divided
- ¼ cup maple syrup
- ½ cup + 2 tablespoons whole wheat flour
- ¼ cup almond meal
- ¼ cup old fashioned or quick oats
- ½ tablespoon baking powder
- 1 large egg
- 1 cup 2% milk
- 5 tablespoons almond butter
- ¼ banana mashed
Instructions
- In a small saucepan, mix 1/2 cup raspberries with maple syrup and cook gently until warm.
- Mix flour, almond meal, oats and baking powder in a large bowl.
- In a separate bowl, beat egg lightly. Mix in milk, almond butter and banana.
- Fold wet ingredients into dry ingredients and mix well. Let sit 10 minutes.
- On a hot griddle, pour about ¼-cup batter and gently spread. Drop 4-5 frozen raspberries on top. Cook until golden and then flip.
- Serve with warm raspberry syrup.
Nutrition
Calories: 200kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 25mg | Sodium: 50mg | Fiber: 4g | Sugar: 11g
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