Paleo Cashew Pancakes

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My husband and son are major pancake lovers. MAJOR. They could happily eat some type of pancakes with bacon or sausage and fruit every day for breakfast and never get bored. Me, on the other hand, I get bored with food and like to continually switch things up.

Even though I do the lion’s share of the cooking in our household, my husband is our pancake guy. His two favorite Paleo Pancake recipes to make are Blue Kale Road’s Banana Nut Pancakes with Blueberry Compote and Nom Nom Paleo’s Cinnamon and Coconut Pancakes.

He has been making one or the other almost every weekend for a while and usually makes at least one extra batch for the freezer so our son can have some quick pancakes during the work week.

Paleo Cashew Pancakes from

Last week, my little guy wanted pancakes at pretty much every meal and quickly consumed the freezer stash. After a busy day at preschool, he came home begging for more pancakes. I decided to use Blue Kale Road’s recipe as a starting point and created these Cashew Pancakes.

They are light, fluffy and tender and make a perfect base for some fresh, ripe fruit. The cashew flour is a nice change from almond flour (which you could easily substitute) and best of all, they don’t use any banana (we always seem to be short on ripe bananas!).


  • I used Cashew Meal from Trader Joe’s. It is $4.99 / lb. If you don’t live near a Trader Joe’s, carries Cashew Flour and you can always make it yourself with a food processor or high-speed blender. Here is a tutorial. OR substitute any other nut flour you have on hand!
  • If you like pancakes and have room in your house for another kitchen appliance, I highly recommend an electric griddle.
  • If you are making these in a frying pan, melt some coconut oil or butter in the pan before cooking each batch so they don’t stick.

Adapted From: Banana Nut Pancakes with Blueberry Compote from Blue Kale Road

5.0 from 4 reviews
Paleo Cashew Pancakes
7 Points Plus Each Based on 6 Pancakes (approx ¼ cup batter each) OR 3 Points Plus Each Based on 12 Pancakes (approx ⅛ cup batter each)
Serves: 6
  • 1¼ cups cashew meal / flour
  • 1 teaspoon gluten free baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon finely ground sea salt
  • 2 large eggs
  • ½ cup full fat coconut milk (from can)
  • 1 Tablespoon virgin coconut oil (melted)
  • 2 Tablespoons pure maple syrup plus more for serving
  • 1 teaspoon pure vanilla extract
  1. If using an electric griddle, preheat to 325F. Combine cashew meal, baking powder, cinnamon and sea salt in a mixing bowl. Use a whisk or fork to mix well until all clumps are gone. In another bowl, combine eggs, coconut milk, melted coconut oil, maple syrup and vanilla. Whisk until well combined, about 2 minutes.
  2. Add wet ingredients to dry ingredients and mix well.
  3. Once electric griddle (or frying pan over medium heat with some coconut oil) is hot, use ¼ cup scoop to measure pancake batter. If you want to make smaller pancakes, use ⅛ cup scoop (or 2 Tablespoons of batter).
  4. Cook pancakes 3 to 4 minutes and flip when edges start to brown and you see bubbles. Cook an additional 3 to 4 minutes and serve hot with butter and maple syrup!

Paleo Cashew Pancakes from

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  1. jessica says

    I’m so excited to try these! but I can’t have the thickeners found in the canned coconut milk at my local stores. Do you think homemade coconut milk would be okay in this recipe? I do about a 2(water):1(coconut) ratio..

  2. Lena says

    Hello, the family gobbled these up and it s nice to use a non grain recipe for breakfast. Fast and easy too! At first they came out flat and dense, but as I made more they became more fluffy. I wonder if I should have let the batter sit awhile first? Thank you for this wonderful recipe!

    • says

      So glad the whole family enjoyed them Lena! I haven’t had the first couple come out flat. There could be a couple reasons though – the first thing I would check is the baking powder and see if it’s still good.

  3. Nicole says

    Oh perfect! I was actually wondering about freezing them. Btw, i only had almond milk on hand and they turned out great! Thanks for sharing :-)

  4. Nicole says

    I would never have thought that ground cashews could create such an amazing pancake?! Made these for the first time this morning. I was amazed at how light and fluffy these were. I don’t eat butter anymore but found these to be almost “buttery”. This is a keeper!

    • says

      So glad you loved them Nicole! I agree – these are surprisingly light and fluffy – they also freeze really well in case you want to batch cook some. Thanks for reading!

  5. says

    You guys are so lucky! We tend to have to make our own nut meals, although almond is easy enough to find. And so cute that your whole family loves pancakes so much but that you are more about variety – sounds like us 😉 Do you ever use chestnut flour? I use it in quite a few things these days, including pancakes (on blog somewhere) and my very recent molasses crinkle cookies. It is good to have a variety of ‘flours’ to use for different situations. Each bring something unique to a recipe.
    kellie@foodtoglow recently posted..A Simple Green Smoothie – breakfast in a glass + Cherry Active reviewMy Profile

  6. says

    Alyssa, I love that you used cashew meal! Since I don’t have a Trader Joe’s nearby anymore I had no idea they carry it. What a great swap with almond flour. And I’m truly delighted that your family likes the Banana Nut Pancakes! We’re usually short on ripe bananas, too, so I’m happy to have your recipe for these Cashew Pancakes – cashews and coconut milk sounds so decadent together. I’ll be stocking up on cashew meal the next time I’m in Seattle. Craving pancakes now…
    Hannah recently posted..Chocolate Date TrufflesMy Profile

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