RecipesBreakfast
Breakfast
Almond Butter Chia Pancakes
Soft and nutty, built on ground almonds and a good spoon of almond butter, with chia standing in for the egg. Golden at the edges, tender through the middle, a proper stack worth the extra minute at the pan.
- Serves
- 2
- Total
- 21min
Programs: Keto
Per serving
- Calories
- 386kcal
- Protein
- 15.4g
- Carbs
- 13.5g
- Fat
- 31.6g
- Fibre
- 7.2g
01
Ingredients
For 2 servings · MetricUS
- 15gchia seeds
- 75mlwater
- 50gground almonds
- 40galmond butter
- 80gfull-fat Greek yogurt
- 60mlunsweetened almond drink
- 4gbaking powder1 tsp
- 2gground cinnamon1 tsp
- 1 pinchsea salt
- 10mlextra-virgin olive oil, for cooking2 tsp
- 1½ tbspchia seeds
- 2½ fl ozwater
- ½ cupalmond flour
- 2½ tbspalmond butter
- 3 ozfull-fat Greek yogurt
- 2 fl ozunsweetened almond milk
- 1 tspbaking powder
- 1 tspground cinnamon
- 1 pinchsea salt
- 2 tspextra-virgin olive oil, for cooking
02
Method
Put the chia seeds and water into a small bowl, stir well, and leave for 5 minutes until thickened.
Put the ground almonds, baking powder, ground cinnamon, and sea salt into a mixing bowl and stir together.
Add the almond butter, Greek yogurt, almond drink, and chia mixture. Stir until you have a thick pancake batter.
Put a non-stick frying pan over medium- low heat and add half of the olive oil.
Spoon in half of the batter to make 2 small pancakes. Cook for 2 to 3 minutes on each side until golden and cooked through.
Repeat with the remaining batter and oil to make 2 more pancakes.
Serve warm.