Fluffy Power-Pancakes with Almond Butter Drizzle

There’s no better way to start your day than with a giant stack of pancakes dripping in maple almond butter and layered with fresh blueberries. And there’s a lot more packed into these pancakes than just flavor. Loaded with protein and whole grains, they’re full of positive energy and powerful nutrients.

Most us intuitively reach for a sugary breakfast without even realizing it — jam-smeared bagels, flavored oatmeal packets, specialty smoothies, honey-sweetened bran and wheat flakes (with those extra-sugary clusters), fruit-and-yogurt parfaits and syrup-smothered pancakes or waffles. But research shows that sugar and refined flour are among the worst things you can fill your body with after a 10 to 12 hour fast. This is especially true for kids.

"Sugar rapidly raises blood sugar at a time the body is least able to process it, with adverse effects throughout the day," says David Ludwig, director of the Optimal Weight for Life Clinic at Boston Children's Hospital. The concentrated sugars may fill you up temporarily, but you’ll find yourself not only tired (sugar crash!) but also hungry again by 10 a.m.

Instead, this giant pile-up of pancakes contains a triad of true breakfast-of-champion-heroes: protein, fiber and whole grains. They’re hearty too, with a staying-power that will keep you full all morning long, thanks to fiber-rich flaxseed meal, nutty almond butter (rich in heart-healthy fats), whole grain flour, nutrient-dense eggs and protein- and calcium-packed Greek yogurt. Whipped egg whites give them extra lift and allow them to get crisp around the edges but stay fluffy and tall with a slightly creamy middle.

The best part? Instead of traditional pancake syrup, I use rich almond butter lightly sweetened with a splash of maple syrup to top the pancakes. You’ll save a whipping 25 grams of sugar per serving. Finally, toss on a handful of plump, fresh berries for additional and natural sweetness, plus more fiber and antioxidants.

Don’t just save these power-packed pancakes for the weekend. You’ll want to fuel your brain and body with these all week long. Make a large batch on Sunday, and then toss a few in the toaster for a super-fast breakfast on the go!

Maple Almond Butter

• ¼ cup creamy almond butter
• ¼ cup water
• 2 tablespoons maple syrup

Pancakes

• 2 cups (10 ounces) white whole wheat flour
• 2 tablespoons ground flaxseed meal
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs, separated
• 2 cups light buttermilk (or almond milk, oat milk, or other milk of choice)
• ½ cup 2% reduced fat Greek yogurt
• 2 tablespoon almond butter
• 1 tablespoon olive oil, plus more for cooking
• 1 cup fresh blueberries, strawberries, or raspberries

To prepare almond butter drizzle, combine ¼ cup almond butter, ¼ cup water and 2 tablespoons maple syrup in a small bowl, stirring with a whisk or fork until smooth.

To prepare pancakes, weigh or lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well.

In a medium bowl, whisk or beat the egg whites until stiff peaks form. Set aside. In a large bowl, whisk the egg yolks, buttermilk (or milk), Greek yogurt, 2 tablespoons almond butter and 1 tablespoon oil until very well blended.  Pour the buttermilk mixture over the dry flour mixture and fold until just combined.  Gently fold in egg whites (batter will be thick).

Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes. Add a light teaspoon oil to pan; swirl to coat evenly.  Use a ¼-cup dry measuring cup; place 4 pancakes in the skillet; using bottom of cup measure to press down and flatten. Cook until top and bottoms are golden brown, about 2-3 minutes each side. Repeat with oil and batter.

Drizzle pancakes evenly with almond butter; sprinkle with fresh blueberries.

Makes about 12-14 pancakes.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.