Well, good morning gorgeous! You know what you need? A big ‘ol stack of pancakes! Oh no, don’t get up – I made them for you already, aren’t they pretty?
Speaking of pancakes… do you remember that Jack Johnson song from years ago about banana pancakes? I can’t help but sing that song every time I make pancakes. These pancakes? Nope, not banana, but delicious all the same! And yes, you can still sing the banana song while you make them.
These tender, fluffy little beauts are made with buttermilk and almond meal for the perfect texture and flavor.
Top them with all of your favorite things, like fresh berries, plain Greek yogurt, maple syrup and crunchy honey roasted sunflower seeds for a great weekend breakfast!
Fruit and Nut Pancakes
Prep Time: 10 Minutes
Start to Finish: 30 minutes
Pancakes:
1 cup all-purpose flour
2 tablespoons almond meal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup buttermilk
1 egg, slightly beaten
2 tablespoons butter, melted
1/2 teaspoon vanilla
Toppings:
Honey Roasted Sunflower Seeds (Recipe Below)
Plain Greek Yogurt
Mixed Berries
Maple Syrup
Heat oven to 200°F; line a baking pan with parchment paper and place in the oven to keep cooked pancakes warm while cooking.
In a large bowl, stir together flour, almond meal, sugar, baking powder, baking soda, salt and cinnamon until well blended.
Whisk buttermilk, egg, butter and vanilla until well blended. Pour the flour mixture into the wet ingredients and whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large non-stick skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Transfer to a baking sheet; cover loosely with aluminum foil, and keep warm in the oven.
Makes: 4 servings
Honey Roasted Sunflower Seeds
Prep Time: 5 minutes
Start to Finish: 25 minutes
1 1/2 tablespoons honey
2 teaspoons coconut oil, melted
1/4 teaspoon salt
1 cup sunflower seeds
Heat oven to 300°F. Line a baking pan with parchment paper; set aside. In a medium skillet, heat honey over medium-low heat until hot; about 1 minute. Stir in coconut oil and salt. Remove from heat and stir in sunflower seeds. Immediately spread coated sunflower seeds into a single layer on prepared baking pan.
Bake 10 minutes; stirring after 5 minutes. Bake an additional 5 to 10 minutes stirring frequently and watching very closely until seeds are golden brown. Cool 5 minutes; break apart into pieces. Store in an airtight container at room temperature for up to 2 weeks.
Makes: 1 1/2 cups
What’s your favorite weekend breakfast?
More delicious pancake recipes to try…
Lemon Poppy Seed Pancakes from The First Mess
Chocolate Chip Banana Pancakes from Life Tastes Life Food
Banana Bread Almond Flour Pancakes from The Roasted Root
That’s quite the stack!