We all love nut butters.
Unless you are allergic (and even if so), you can’t deny it.
They are just too darn good.
And correct me if I am wrong, but all-natural nut butters are much better than the chemical-filled, sugar-added kind. I was never really one for Skippy’s peanut butter, although my cousins absolutely adored the stuff. One of my cousins would eat it out of the jar with a spoon as her after school snack every day.
But as fun-packaged as Skippy was, he just wasn’t healthy. At all. Added sugars, canola oil… It didn’t take much for me to understand why all natural nut butters are so much better for you. And it opened my eyes to all the nut butters out there.
Wait, what?! It’s not just peanut butter?!
And can you believe it? These all-natural nut butters are made from just a few ingredients.
Well, you can make your own nut butters at home. And in my opinion, homemade nut butters taste even better.
The best part? They are so simple to make, and a cheaper alternative than buying the all-natural organic stuff. And you can customize your nut butter to satisfy your taste buds!
So deliciously creamy.
- 2 cups whole, unsalted nuts of choice
- Optional: add-ins (see list below)
- Place nuts into a food processor and blend, stopping occasionally to scrape the sides. This takes patience, as you’ll begin to see the nuts form a powder. Keep going! You’ll then notice your nut butter will begin to clump. Continue to blend until you get your desired consistency – the longer you blend, the creamier it will be as the natural oils of the nuts come out.
- Store in a jar, in your fridge!
- For a chunky nut butter, follow the process above. Once you’ve got a pretty creamy consistency, add in more nuts, about 1/2 a cup (or more or less, depending on what you prefer) and blend so that the nuts are chopped, but not to the point where they become creamy as well. Or, simply chop up some nuts (in your food processor or otherwise) and stir in!
- Add in some extra ingredients to switch up your nut butters! Use sea salt for saltier nut butters or honey for something sweeter (honey almond butter. Does that not sound amazing?), or maybe cocoa powder and stevia for something a little more decadent and to set that chocolate craving straight. (Chocolate peanut butter? Yes, please!) There are so many ways to change up your typical nut butter. Get creative!
- Combine different nuts! Try cashew almond, or peanut and hazelnut butter! Find your favourite combination!
- For a roasted nut butter, place your nuts on a parchment or foil lined cookie sheet and roast for anywhere from 5-15 minutes at 350 degrees F. Play around to find your favourite time. The almond butter I have pictured is raw.
Some nut butters to try at home: peanut butter (an obvious choice!), almond butter (pictured in this blog post), hazelnut butter (maybe try a healthy take on nutella? Note to self: try this one out!!), cashew butter… walnut butter?! The options are endless!
So I’ve kind of been craving protein pancakes constantly over the past two days. I think it has something to do with my pancakes no longer being scrambles… LOL! I made one yesterday, just the one from the Tone It Up website, but today, I wanted to try something new.
I decided to try a Peanut Butter Chocolate Banana Protein Pancake! I’ve never made this before…. It’s not really a recipe in the Fat Burning System, but I kind of combined two of the recipes and added a little bit here and there.
Here’s the ingredients I used:
Chocolate whey protein, egg whites, crunchy organic peanut butter, Unsweetened Vanilla Almond Breeze, non-fat plain Greek yogurt, and ground flaxseed. I would have preferred Chocolate Almond milk, but I ran out!
And look at this sticker on the banana! Isn’t that so funny?! Haha :)
To start off, I mixed:
1/4 cup egg whites
1 scoop Chocolate whey protein powder
3 tablespoons Vanilla Almond Breeze
1 tablespoon ground flaxseed
1/2 a tablespoon crunch organic peanut butter
Then, I mashed up half a banana and added it into the mixture. I cut up the other half of the banana like so:
And mixed it into the pancake batter, careful not to mash it because I wanted the little chunks! I used medium heat and sprayed a little olive oil spray on my pan. I actually made two pancakes using a smaller pan instead of one bigger one…. My first one wasn’t as pretty but I took a picture of my second one!
Look how well that turned out! Haha :) I’ve started getting the hang of this… They all used to turn into scrambles! I think I’m going to do a blog post on a few tips & tricks in making the perfect protein pancake… and maybe a video?! Hehe :)
I felt like the pancake lacked a little taste…. So I added a little bit more of the crunchy peanut butter. Not a whole lot, but just a bit to give it a little more flavour. I’m going to try to tweak the recipe here and there to add more flavour, but I have to say, it was pretty good!
And of course, I enjoyed it with a little bit maple syrup. Ahhhh! Such a satisfying and perfect breakfast. So delicious!
If I come up with a perfected recipe, I will definitely let you all know! For now, what’s your favourite protein pancake?! Have you tried making your own recipe up? :)