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Almond Butter Griddlecakes with Smashed Maple Raspberries

Almond Butter Griddlecakes with Smashed Maple Raspberries
Stack of almond butter pancakes topped with raspberries with a bite taken out of them

Almond Butter Griddlecakes with Smashed Maple Raspberries

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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!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings 8 pancakes

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
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

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