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

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!

Course Breakfast

Keyword Breakfast

Prep Time 15

Cook Time 10

Total Time 25

Servings pancakes

Calories 200

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