Gluten-Free Pancakes with Honey-Almond Butter

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Good morning! Happy Sunday, friends!

I am just popping in to share a delicious pancake recipe with you that Mal and I thoroughly enjoyed for breakfast this morning. Seriously, it was heavenly: Gluten-free Pancakes with Honey-Almond Butter. OMG, yum.

Gluten-Free Pancakes with Honey-Almond Butter

My inspiration for the honey-almond butter actually came from B. Matthew’s Eatery in Savannah. The restaurant serves their freshly baked bread with the most amazing honey-almond butter, and I just had to recreate it at home. And, oh wow, it’s incredible.

The gluten-free pancakes are made with almond meal, ricotta, and almond milk, which gives them a rich and hearty flavor along with lots of moisture and chew””the texture is almost like that of a muffin. This recipe is definitely a keeper, and I hope you enjoy it as much as Mal and I did this morning! (He’s still talking about how delicious they tasted!)

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Gluten-free Pancakes with Honey-Almond Butter

Makes 8-10 pancakes

Ingredients:

Pancakes

  • 1.5 cups almond meal
  • 3 eggs
  • 1/4 cup whole milk ricotta
  • 1/4 cup unsweetened almond milk
  • 2 tbsp melted butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Honey-Almond Butter

  • 1/4 cup butter, softened
  • 1 tsp honey
  • 1/4 tsp almond extract

Directions:

  1. To make Honey-Almond Butter, combine butter with honey and almond extract by hand in a small bowl.
  2. Next combine pancake ingredients in a separate mixing bowl until smooth.
  3. Heat pan (or griddle) over medium heat; coat with non-stick cooking spray.
  4. Pour batter onto the pan/griddle and use the backside of a spoon to shape it.
  5. Cook each pancake for 2-3 minutes and then flip. Cook on the other side for about 1 minute.
  6. Serve immediately with Honey-Almond Butter and maple syrup (optional).

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39 Comments

  1. These look and sound divine!! I’ve been meaning to get a griddle for easier pancake making, these may be the first recipe I use on it:)

  2. Hi Tina! What brand of almond meal do you use? I love Bob’s Red Mill for most gluten-free baking/cooking but it’s kind of pricey. I found a much cheaper option at Trader Joe’s but the texture seems different. Any recommendations would be appreciated! Thanks!

  3. does the almond meal give off a big almond taste? I don’t care for them but I do drink almond milk as its nutty but has no almond flavor, wondering if its the same.

  4. Just made these! Soooooo good, my mom and I both loved them. I didn’t have ricotta so I used greek yogurt instead and they turned out great!

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