Description
These 3-Ingredient Almond Butter Pancakes are quick, protein-packed, and perfect for busy mornings. Made with just eggs, almond butter, and baking powder, they turn out fluffy, naturally gluten-free, and endlessly customizable. Whether you’re making a small stack for yourself or doubling the batch for family breakfast, these pancakes are as easy as they are satisfying.
Ingredients
2 large eggs
1/4 cup creamy almond butter, stirred well
1/2 tsp baking powder
1 pinch salt (if almond butter is unsalted)
Optional add-ins: 1/4 tsp ground cinnamon or cardamom, 1/2 tsp vanilla extract, 2 tbsp mini chocolate chips
Vegetable oil or cooking spray, for greasing
Instructions
- Whisk the eggs in a bowl until smooth. Add almond butter, baking powder, salt, and any optional spices or vanilla. Whisk until fully blended and slightly thickened. (A hand mixer works great for a fluffier texture.)
- Heat a nonstick skillet over medium-low and lightly grease with oil.
- Spoon 1–2 tbsp of batter per pancake into the pan to form small rounds. Cook 2–3 minutes until edges are set and bottoms are golden. If using chocolate chips, sprinkle them on before flipping.
- Flip carefully and cook for another 1–2 minutes.
- Repeat with remaining batter, greasing the skillet between batches.
Notes
- Keep pancakes small (silver-dollar sized) to prevent breaking apart.
- Turn the batter into waffles using a mini waffle maker—just 2 minutes of cook time.
- Customize with spices, vanilla, or chocolate chips for variety.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 small pancakes
- Calories: 145
- Sugar: 1g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg
