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Almond Butter-Nut Pancakes

0 Ratings

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Kitchen Tested

Prep 20 min
Total 30 min
Servings 6

Almond butter-infused pancakes have great texture and flavor, with a nutty crunch you can’t resist. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

cups Bisquick™ Original pancake and baking mix

cup milk

1/2

cup creamy almond butter

1/4

cup sugar

eggs

Toppings

bananas, sliced

1/3

cup chopped almonds

Additional almond butter and maple syrup

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 210

% Daily Value

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;