Almond Butter Pancakes with Berry Compote

a stack of four almond butter pancakes with a berry compote topped with whipped cream on a plate.

5 from 1 vote

Almond Butter Pancakes with Berry Compote

A classic lunchtime sandwich turned breakfast in these almond butter pancakes with a lush berry compote (PB and J, but with almond butter).

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 439kcal

Author: Morgan Peaceman

Equipment

large mixing bowl
whisk
spatula
measuring cups and spoons
kitchen scale optional, but highly recommended!

Ingredients

For the Pancakes

256 grams All Purpose Flour 2 cups
2 teaspoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoon Baking salt
1 teaspoon Cinnamon optional
2 large Eggs room temperature
3 tablespoon Granulated or Cane Sugar
¼ cup Oil
1 ½ cups Milk
2 tablespoon Almond Butter

For the Berry Compote

1 cup Blueberries
½ cup Raspberries
1 teaspoon Lemon Juice
1 teaspoon Lemon Zest
½ cup Granulated or Cane Sugar

Instructions

For the Pancakes

In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, milk, oil until fully incorporated.
To the wet ingredients, add in the almond butter. Whisk to combine.
Add the dry ingredients directly into the wet, and switch to a spatula to fold in the flour, baking soda, and baking powder. Add in a dash of cinnamon too!
Melt 1 tablespoon of butter into a large nonstick skillet. Ladle ½ spoonful of the pancake batter to the skillet and cook for 1-2 minutes on each side until golden brown, and the edges are nice and crisp.

For the Berry Compote

Add blueberries and strawberries to a small saucepan, and turn the heat to a medium-high heat. Pour in the sugar, lemon juice, and lemon zest. Stir frequently until the mixture boils, then lower to a medium-low flame.
Continue to cook the fresh fruit down until it becomes thicker and the blueberries burst. The color should be a deep purple.
Add the compote to the top of a stack of pancakes, then garnish with fresh whipped cream.

Notes

Use a spatula when folding in the dry ingredients. A spatula is way less abrasive than using a whisk. Pancake batter, similar to muffin batter, is delicate.

Nutrition