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Almond Butter-Nut Pancakes

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  • Prep 20 min
  • Total 30 min
  • Servings 6
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Almond butter-infused pancakes have great texture and flavor, with a nutty crunch you can’t resist.
Updated Sep 20, 2016
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Ingredients

Toppings

  • 3 bananas, sliced
  • 1/3 cup chopped almonds
  • Additional almond butter and maple syrup

Steps

  • 1
    Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, almond butter, sugar and eggs with whisk until well mixed. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
  • 2
    For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with 1/2 sliced banana and slightly less than a tablespoon chopped almonds. Serve with a dollop of almond butter and maple syrup.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep pancakes warm in a 200°F oven on a cooking parchment paper-lined cookie sheet until you’ve finished making the entire batch.
  • tip 2
    Some almond butters have more texture, and some are smooth and creamy. Pick your favorite to use in this recipe.
  • tip 3
    Top with fresh blueberries if desired.

Nutrition

540 Calories, 23g Total Fat, 13g Protein, 71g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
480mg
20%
Potassium
600mg
17%
Total Carbohydrate
71g
24%
Dietary Fiber
5g
21%
Sugars
33g
Protein
13g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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