Strawberry Almond Butter Pancakes (Gluten-Free, Dairy-Free, Blender Recipe)
Recipe by: @brooksblissfulbites
Fluffy, fruity, and packed with protein—these strawberry almond butter pancakes are the perfect way to start your day! They’re gluten-free, dairy-free, and made entirely in a blender for easy cleanup. Sweetened naturally and topped with clean ingredients, this stack is both nourishing and indulgent.
Ingredients:
• 1/2 cup gluten-free oats
• 2 Tbsp almond butter powder (or 1 Tbsp almond butter)
• 1 scoop collagen protein powder
• 1 tsp baking powder
• Pinch of salt
• 1/4 cup unsweetened almond Greek yogurt (like Kite Hill)
• 1 egg white
• 1/4 cup unsweetened plant-based milk
• Splash of vanilla extract
• Handful of fresh strawberries, chopped
Toppings:
• Sliced banana
• Sliced strawberries
• Almond cashew butter drizzle
• Unsweetened coconut flakes
Instructions:
1. Add all ingredients except chopped strawberries to a blender. Blend until smooth.
2. Gently fold in chopped strawberries.
3. Heat a pan over medium-low heat with your preferred oil (avocado oil works well).
4. Pour batter (~1/4 cup per pancake) into the pan. Cook for a few minutes on each side, until golden and cooked through.
5. Stack them up and add your favorite toppings for a beautiful, flavorful breakfast!
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Tips:
• Double the batch and freeze extras for quick weekday breakfasts.
• Make it nut-free by using sunflower seed butter and dairy-free yogurt alternatives.
