Almond Butter Chocolate Chip Pancakes

Time: 25 mins

Yield: 12 4” Pancakes  


1 Package Pancake & Waffle Mix

2 ½ c. Non-Dairy Milk 

½ c. Safflower Oil (or other neutral oil)

½ c. Almond Butter 

1 Tbsp. Apple Cider Vinegar or Lemon Juice 

1 tsp. Vanilla Extract

½ c. Blueberries (frozen or fresh)


Add the entire bag of mix into a bowl and create a well. Whisk milk, oil, almond butter, vinegar and vanilla extract together. Add wet mixture into dry ingredients and mix until only small to medium lumps remain and let the batter rest for 5 minutes. Fold in blueberries. As the batter rests, heat a pan over medium heat.  Once heated, coat the pan in oil. Pour about ⅓ cup of batter into the pan and cook for 3-4 minutes until bubbles start to pop on top.  Flip over and cook for an additional 2 minutes.


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