Buttermilk Hotcakes with Whipped Cinnamon Almond Butter
PREP 15 MIN•COOK 15 MIN
Every word in this recipe title sounds delicious, doesn't it? Well these fluffy American classics don't disappoint. Trust us, our cinnamon spiced almond butter topping won't disappoint.
GF
V
Number of servings
2
1⁄2 cup (125ml) buttermilk **
1 large egg
1 tsp vanilla extract
1⁄2 cup (70g) wholemeal plain flour (or gluten free)
1⁄4 cup (30g) vanilla protein powder (or natural protein powder)
1 tsp baking powder
1 tbs almond butter (or other nut butter)
2 tsp maple syrup (honey or rice malt syrup)
1⁄4 tsp ground cinnamon
1⁄2 cup (70g) fresh raspberries
Whisk buttermilk, egg and vanilla together in a bowl.
Add flour, protein powder and baking powder and mix until combined, adding a little water if mixture is too thick.
Heat a non-stick frypan over medium heat. Working in batches, place heaped spoonfuls of mixture into the pan and cook for 2-3 minutes each side until lightly golden and cooked through.
Whisk together almond butter, maple syrup and cinnamon until light and smooth, adding a little hot water to thin if the mixture is too thick.
Divide hotcakes between serving plates. Spoon over almond butter and top with raspberries to serve.
**Hack: To make your own buttermilk, mix 2 tsp vinegar or lemon juice with 1/2 cup of milk and let stand for 5 minutes.
Energy (kJ)
1420 kJ / 339 cals
Protein
23.2 g
Fat
10.5 g
Sat. Fat
2.1 g
Carbs
33.7 g
Sugar
10.4 g
Fiber
7.8 g
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