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Whole Grain Pancakes With Almond Butter And Honey

Diana Campbell, RDN

| Fact checked by Robin Backlund, BHSc
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Enjoy a delicious and blood pressure friendly breakfast with Whole Grain Pancakes with Almond Butter and Honey – high in protein, fiber, and healthy fats!

Whole Grain Pancakes With Almond Butter And Honey

Whole Grain Pancakes with Almond Butter and Honey

Looking for a tasty and nutritious breakfast that is also blood pressure friendly?
These Whole Grain Pancakes with Almond Butter and Honey are a great option!
Made with whole grain flour, almond butter, and honey, these pancakes are packed with protein, fiber, and healthy fats.
Plus, they're easy to make and can be customized with your favorite toppings.
Follow the recipe below for a satisfying and delicious breakfast that's perfect for a lazy weekend morning.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Servings 4
Calories 290 kcal

Ingredients
  

  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups unsweetened almond milk
  • 1 large egg
  • 2 tablespoons almond butter
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • Optional toppings: sliced bananas, fresh berries, additional almond butter and honey

Instructions
 

  • In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt.
  • In a separate mixing bowl, whisk together the almond milk, egg, almond butter, honey, and vegetable oil.
  • Pour the wet ingredients into the dry ingredients and stir until well combined.
  • Heat a nonstick skillet or griddle over medium heat.
  • Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle.
  • Cook the pancakes for 2-3 minutes on each side, until golden brown.
  • Serve the pancakes with your favorite toppings, such as sliced bananas, fresh berries, or additional almond butter and honey.

NOTE

  • Make sure to use unsweetened almond milk to keep the recipe low in sugar.
  • You can substitute any type of nut butter, such as peanut or cashew butter, for the almond butter if desired.
  • To keep the recipe vegan, you can substitute a flax egg or egg substitute for the egg.
  • You can make the batter ahead of time and store it in the fridge for up to 2 days.

More photos

Whole Grain Pancakes With Almond Butter And Honey

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Diana Campbell, RDN

About Diana Campbell, RDN

Diana Campbell is a New York-based nutritionist, blogger, and healthy cooking enthusiast who specializes in sharing blood pressure friendly recipes. With a passion for nutritious and delicious food, Diana combines her expertise in nutrition and her love for healthy cooking to create recipes that help others manage their BP.

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Fact checked by Robin Backlund, BHSc

robin backlundRobin Backlund is a dedicated journalist and a medical student who has written several articles and essays exposing the falseness and hollowness of online resources in the medical science niche.

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