Go Back
+ servings
Almond Butter Pancakes

Almond Butter Pancakes with Cherry Nectarine Compote

Course Breakfast
Cuisine American
Servings 10 pancakes
Author Eat Love Eat


  • 2 large eggs separated
  • 4 tablespoons almond butter
  • 2 tablespoons soft brown sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons (90 ml) milk
  • 1/2 cup (70 g) spelt flour
  • 1/2 teaspoon baking powder

Cherry Nectarine Compote

  • 10 cherries pitted and halved
  • 1 nectarine pitted and roughly chopped
  • 1 tablespoon caster sugar
  • 1 tablespoon water


  • In a large bowl, whisk together the egg yolks, almond butter, sugar, vanilla and milk until smooth.
  • Stir in the flour, baking powder and a pinch of salt until combined. 
  • In a separate bowl or stand mixer, whisk the egg whites to stiff peaks. Whisk 1/3 of the egg whites into the pancake batter before gently folding in the rest, taking care to ensure the egg whites are incorporated but that you don't beat all of the air out of them.
  • Heat a crepe pan or regular frying pan over medium-low heat. Once heated, scoop 1/4 cupfuls of the batter into the pan and cook for 1-2 minutes per side until golden. 
  • Keep the pancakes warm in a low oven if liked or serve immediately with the compote and yoghurt if desired.

Cherry Nectarine Compote

  • Place all of the ingredients into a saucepan and bring to the boil. Turn the heat down and simmer for about 5 minutes until soft and syrupy but the fruit still holds its shape.