Vanilla Almond Milk Pancakes with Almond Butter Drizzle
Developed for California Almonds by Julie Resnick, the FeedFeed.
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
¾ cup maple syrup, divided
¼ cup coconut oil, melted and cooled slightly, plus more for cooking
2 cups unsweetened almond milk
2 tsp vanilla extract
½ cup almond butter
Raspberries, for serving
Toasted coconut flakes, for serving
In a large bowl, whisk the flour, baking powder, and salt.
Add the ½ cup maple syrup, melted coconut oil, and milk, and whisk until smooth.
Set the batter aside while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Fry the pancakes for 2 to 3 minutes per side, 3 pancakes at a time. Add 1 teaspoon vegetable or coconut oil to the pan and swirl the pan to coat the bottom. Add 2-tablespoon portions of the batter to the pan, cooking about 3 per batch. Cook on the first side until bubbles appear on the surface and the edges begin to look dry.
Flip and cook for another 2 to 3 minutes, then transfer to a warm oven or plate. Using a flat spatula, flip the pancakes and cook for 2 to 3 minutes more. Transfer to a plate or into a 200°F oven to keep warm. Repeat cooking the remaining batter, adding more oil to the pan as needed.
In a small bowl, whisk remaining ¼ cup maple syrup with almond butter and ½ cup warm water. Top pancakes with almond butter drizzle, raspberries, and toasted coconut.