The 3-Ingredient Breakfast My Son Requests Every Morning

They work as waffles, too.

Simply Recipes / Alexandra Shytsman

I love the weekday morning ritual of waking up my son, packing his lunch, and making breakfast. There is something comforting about starting every day that way, but when I am in a time crunch, I lean on recipes like these 3-ingredient almond butter pancakes that are quick, easy, and nourishing.

Despite my enthusiasm for my weekday morning ritual, I just cannot manage to make fancy buttermilk pancakes happen. But these pancakes? These I can do! This recipe is a super simple version that my son and I created after I saw a protein pancake trending online. 

All you need are eggs, almond butter, and baking powder.  And when you drizzle some amber-hued maple syrup on top and add berries, it is a fabulous breakfast.

Tips for Success

• These pancakes hold together best when made small. I use 1 to 2 tablespoons of batter per pancake, which spreads out into a silver dollar size. 
• If your almond butter is a bit firm or oily, give it a good stir (or use one beater on your hand mixer) to smooth it out before measuring. 
• These pancakes dry out quickly if overcooked, so once the edges are set, it’s time to flip. You will see a few bubbles forming on the surface, but don’t wait too long. 

Simply Recipes / Alexandra Shytsman

How to Make My 3-Ingredient Almond Butter Pancakes

To make three to four servings (4 to 6 pancakes), you’ll need:

• 2 large eggs
• 1/4 cup creamy almond butter, stirred well before measuring
• 1/2 teaspoon baking powder
• 1 pinch salt (if your almond butter is unsalted)
• Optional add-ins: 1/4 teaspoon ground cardamom, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and/or 2 tablespoons mini chocolate chips (sprinkled on while the first side is cooking)
• Vegetable oil, for greasing the pan

Crack the eggs into a medium bowl and whisk until smooth. Add the almond butter, baking powder, salt, and any optional add-ins (except the chocolate chips), then whisk until fully combined and slightly thickened. I like to use my electric hand mixer for this part—it makes the pancakes extra fluffy! The batter should be pourable but not runny. Allow the batter to rest while you heat your pan. 

Warm a nonstick skillet (I use my 8-inch one) over medium-low heat and lightly grease with vegetable oil. Spoon the batter into the pan to form 3 to 4 small pancakes, 1 to 2 tablespoons of batter each. Cook until the edges are set and the bottoms are golden, 2 to 3 minutes. If you’re adding mini chocolate chips, now’s the time—sprinkle them on before flipping. 

Flip gently with a thin spatula and cook until the second side is set, another 1 to 2 minutes. Repeat cooking with the remaining batter, re-greasing your pan lightly in between batches. Serve.

Store leftovers in an airtight container for up to 3 days. To reheat, warm gently in a toaster oven, or for 30 seconds in the microwave. You can also freeze the cooked pancakes between layers of parchment paper; transfer the pancakes to the fridge the night before, then reheat as above.

Simply Recipes / Alexandra Shytsman

Adding Toppings

We love a good drizzle of dark maple syrup in our home, but here are some other ideas for dressing up these pancakes:

• A pat of salted butter
• A drizzle of honey or date syrup
• A dollop of yogurt or crème fraîche and a handful of berries

Making These Pancakes Into Waffles

This batter works really well in a mini waffle maker if you’ve got one. Spray the waffle iron with nonstick cooking spray (I use avocado oil spray), then pour in just enough batter to cover the surface of the iron. Close and cook until the mini waffle is lightly browned and cooked through, about 2 minutes.

from Simply Recipes | Recipes and cooking advice for home cooks https://ift.tt/gBTxiHt