If your house is anything like mine… then pancakes are a breakfast favorite. This recipe for fruit and almond pancakes is going to wow your little eaters!
If you split the batter into three bowls, you can make more than one fruit flavor at a time. Serve individually, or offer up a rainbow plate!
1/2 Cup of Honey
1/4 Cup of Almond Butter
1 1/2 Cups of Oatmeal
1 Teaspoon of Butter
1/4 Cup of Carob Chips
1 Cup of Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Cup of Milk
Food Colorant (Color of choice)
In a large bowl whisk the egg with the butter. Add the rest of the ingredients mixing them slowly and thoroughly until mixture is smooth. Pick your favorite fruit: strawberries, bananas, or blueberries and chop them into pieces and add. Choose your extras: sliced almonds, carob chips, or pecans. Stir gently. If you lack an electric mixer and your forearms don’t need a vigorous workout, I recommend mixing the dry ingredients first then stir in the already whisked egg, butter, honey, milk, and almond butter. Heat mixture in a large skillet over medium heat.
The portion of each pancake depends on personal preference and flipping talents.