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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the dry ingredients.
Mix room-temperature almond milk with the almond butter and maple syrup in another bowl.
Add the wet ingredients to the dry ingredients. Stir and let rest for 10 minutes for the batter to thicken slightly.
Heat coconut oil in a pan and spread 1/4 cup of batter. Cook on medium heat for around 3-4 minutes on each side until golden brown.
Drizzle with more almond butter, top with toasted slivered almonds, and dust with powdered sugar.
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Almond croissant flavors in pancake form - indulgent, fluffy and nutty.
Can I use regular milk instead of almond milk?
Yes, you can substitute almond milk with any plant-based milk or regular milk.
How can I make the pancakes fluffier?
Letting the batter rest for 10 minutes helps it thicken and results in fluffier pancakes.
What can I use instead of coconut oil?
You can use vegan butter or any other cooking oil as a substitute for coconut oil.
Can I make the batter ahead of time?
It's best to use the batter fresh, but you can refrigerate it for a few hours if needed.
How do I toast slivered almonds?
Toast slivered almonds in a dry pan over medium heat until they are golden and fragrant.
