Almond butter-infused pancakes have great texture and flavor, with a nutty crunch you can’t resist.
Almond Butter-Nut Pancakes
- Prep Time 20 min
- Total 30 min
- Servings 6
- Ingredients 8
Ingredients
- 2 cups Bisquick™ Original pancake and baking mix
- 1 cup milk
- 1/2 cup creamy almond butter
- 1/4 cup sugar
- 2 eggs
Toppings
- 3 bananas, sliced
- 1/3 cup chopped almonds
- Additional almond butter and maple syrup
Instructions
-
Step1Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, almond butter, sugar and eggs with whisk until well mixed. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
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Step2For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with 1/2 sliced banana and slightly less than a tablespoon chopped almonds. Serve with a dollop of almond butter and maple syrup.
Nutrition
540
Calories
23g
Total Fat
13g
Protein
71g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 540
- Calories from Fat
- 210
- Total Fat
- 23g
- 35%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 480mg
- 20%
- Potassium
- 600mg
- 17%
- Total Carbohydrate
- 71g
- 24%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 33g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
5Tips from the Betty Crocker Kitchens
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