Nut butter! Truth be told, I am a self-professed nut-butter addict. It's a rescue food for me when I am on the go or as a quick healthy snack. My sons inherited my obsession with nut butter and can literally eat it by the spoonful. Nut butter provides the goodness of the whole nut but in a safer way for little humans to chew and swallow (as you know the whole nut is a choking hazard).
In my family, the jars of nut butter don't last long. As you already know I am a big fan of Pic's peanut butter and have been incorporating it in my earlier recipes (Apple Sandwich, Power Crumbled Banana, Zesty Carrot Bites). Recently, I have discovered and fell in love with almond butter. It's a variation of the classic, well-known peanut butter.
Almond butter has a better nutritional composition and contains higher amounts of vitamins and minerals. Plus, it is also loaded with good fats, containing more than a half of the monounsaturated fat, which helps lower blood cholesterol.
Nut butter is a great source of fibre and vegetable protein. For example, almond butter contains 20g of protein per 100g. In comparison, 100g of a hard-boiled egg has just over 13g of protein.
These almond butter pancakes have no refined sugar added and sweetened with a banana. Plus, I am incorporating coconut oil for its health benefits and light taste that most kids find very appealing. The result is super healthy, deliciously hearty little beauties that will give your kiddo the energy to conquer the world!
250g plain flour (or 150g plain and 100g wholegrain)
2 tsp baking powder
1/2 tsp cinnamon
100g smooth almond butter (or any other nut butter)
1 egg (organic, if possible)
1 large banana (ripe)
1 tbsp coconut oil or butter (melted)
1 tsp vanilla extract
Combine dry ingredients in a bowl. In a separate large bowl put all wet ingredients with banana pieces.
Whisk wet ingredients together using a hand blender until thoroughly mixed.
Add dry ingredients to the wet and once again use a stick blender to whiz it all up until the lump-free consistency is obtained.
Pancakes batter is ready to go!
Prepare a non-stick frying pan, a thin spatula, a pancakes silicone mould (optional). If using a silicone mould (I got mine from Trade Me) drizzle it with sunflower oil as it makes it easier to separate the mould from the pancakes.
Pre-heat the frying pan on medium heat. Pour small dollops of batter in each hole of the mould and wait until you see a good bubbling at the surface. If you notice that the bottoms are starting to burn you might need to reduce the heat.
I normally bake these pancakes on low heat for about 3 minutes before flipping them over.
Using a thin spatula help to separate pancakes from the mould. Remove the mould and leave pancakes for another minute or until golden.
Guess what makes these golden beauties even better? MORE almond butter, of course! I like making little sandwiches out of them with the layer of almond butter between two pancakes and then just cut it in pieces if I serve it to my toddler.
My son has been on his almond-butter-crave for a while and was keen to eat these pancakes for breakfast, lunch and dinner. I ended up cooking a massive batch and just froze some for later.
These nutritious pancakes can be stored up to 4 days in a fridge in an airtight container or for at least up 2 months in the freezer.