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You are here: Home / Course / Breakfast / Paleo Cashew Pancakes

Published April 9, 2014. By Alyssa Brantley 50 Comments

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.

Paleo Cashew Pancakes from www.EverydayMaven.com

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!).

NOTES:

  • 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.
  • Sometimes we serve these with Berry Sauce Recipe but we make it with coconut sugar!

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

Did you make this recipe? Please give it a star rating below!

Paleo Cashew Pancakes
Prep Time: 5 mins
Cook Time: 8 mins
Total Time: 13 mins
 

Paleo Cashew Pancakes. Light and Fluffy Grain Free Cashew Pancakes. Gluten Free Cashew Pancakes.

Course: Breakfast
Cuisine: American
Keyword: Paleo Cashew Pancakes
Servings: 6 pancakes
Calories: 282 kcal
Author: Alyssa Brantley
5 from 4 votes
Print
Ingredients
  • 1 1/4 cups cashew meal / flour
  • 1 teaspoon gluten free baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon finely ground sea salt
  • 2 large eggs
  • 1/2 cup full fat coconut milk from can
  • 1 tablespoon virgin coconut oil melted
  • 2 tablespoon pure maple syrup plus more for serving
  • 1 teaspoon pure vanilla extract
Instructions
  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 1/4 cup scoop to measure pancake batter. If you want to make smaller pancakes, use 1/8 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!

Nutrition Facts
Paleo Cashew Pancakes
Amount Per Serving
Calories 282 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 55mg18%
Sodium 133mg6%
Potassium 144mg4%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 14g16%
Protein 5g10%
Vitamin A 105IU2%
Vitamin C 18.3mg22%
Calcium 65mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Paleo Cashew Pancakes from www.EverydayMaven.com

Filed Under: Breakfast, Dairy Free, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Nuts, Vegetarian

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Reader Interactions

Comments

  1. C. LeMay says

    October 20, 2019 at 12:04 pm

    This looks exactly like the recipe from Eat Well, Feel Well: More Than 150 Delicious Specific Carbohydrate Diet by Kendall Conrad, published 2010

    Reply
    • Alyssa Brantley says

      October 21, 2019 at 1:02 pm

      Hi Carolyn,

      I am not familiar with that book but recipe similarities happen all of the time! Either way, hope you give it a try 🙂

      Reply
  2. Judy Weckerly says

    December 2, 2018 at 10:18 am

    About to try this recipe but I need to use egg substitute. I found that you can use 1T Oil, 2T Water and 2T baking Powder or 1T ground flaxseed and 3T Water. With other recipes I have tried, with both these egg substitutes the middle of my pancakes remain moist and they do not rise at all no matter how long I leave them on the griddle. Any suggestions would be greatly appreciated.

    Reply
    • EverydayMaven says

      December 10, 2018 at 12:17 pm

      Hi Judy, I haven’t tried any of those substitutes for this recipe so I can’t say if they will work. If you decide to experiment with changing my recipe, please come back and let us know if it works to help others who may need to make the same change! Thanks 🙂

      Reply
  3. Travis says

    July 17, 2018 at 10:59 am

    Not sure if anyone else has asked, but, can you use the batter to make waffles instead of pancakes?

    Reply
    • G says

      July 17, 2018 at 2:13 pm

      I’m curious too. If you ever try, let me know the answer!

      Reply
    • EverydayMaven says

      August 8, 2018 at 8:32 am

      That is a great question Travis! I haven’t tried it (or heard from anyone that has), but if you do, please come back and tell us how it goes!

      Reply
  4. Kristine says

    November 6, 2017 at 6:40 pm

    Do you think there might be an egg free substitution? Maybe flax or a gelatin egg? My 18 month old is allergic to eggs. Would be nice to have a freezer stash for her but I hate to waste good ingredients if it won’t work.

    Reply
    • EverydayMaven says

      November 7, 2017 at 2:20 pm

      Hi Kristine, I hear you – I hate wasting ingredients as well. I haven’t tried an egg-free version but I would suggest making 1/4 of a batch and testing a flax or chia egg to see if it will work!

      Reply
  5. Susan McCarthy says

    August 6, 2016 at 9:45 am

    These are one of our go to recipes for breakfast. Trader Joe’s no longer carries cashew meal so I either make my own (using TJ’s cashew bits, cheaper) or I use almond meal. I add banana, chia seeds, flax meal and blueberries, frozen works well. They are also good with lemon or orange peel.They are so delicious and I freeze the leftovers.

    Reply
    • EverydayMaven says

      August 8, 2016 at 11:20 am

      I usually swap nut flours too Susan – this recipe is so versatile! Glad you and your family love them!! 🙂

      Reply
    • Debbie says

      July 18, 2018 at 8:37 am

      Great ideas!! Thank you for sharing!!

      Reply
  6. Marleigh says

    May 28, 2016 at 5:39 am

    So simple and delicious. They are the closest thing to me to a regular flour pancake. Thank you. This is my go to recipe for my leftover cashew pulp/flour after making cashew milk.

    Reply
    • EverydayMaven says

      May 31, 2016 at 1:28 pm

      Hi Marleigh!
      What a great use for the cashew pulp and thank you for taking the time to comment about this recipe. So glad you love it!!

      Reply
  7. Sam says

    July 1, 2015 at 4:24 pm

    These look delicious! Would dairy or soy milk be okay?

    Reply
    • EverydayMaven says

      July 1, 2015 at 4:51 pm

      Of course – any milk should work 🙂

      Reply
  8. jessica says

    December 29, 2014 at 10:26 pm

    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..

    Reply
    • EverydayMaven says

      December 30, 2014 at 6:23 am

      Absolutely Jessica! Also, if you frequently order from Amazon, they sell Natural Value which is organic, the can is BPA-free and there are NO gums or thickeners! http://www.amazon.com/Natural-Value-Coconut-Milk-Count/dp/B000LKVIEG

      Reply
  9. julie O'Connor says

    November 9, 2014 at 7:11 pm

    Love these! I make these every weekend. This is one of my favorite Paleo recipes.

    Reply
    • EverydayMaven says

      November 11, 2014 at 9:51 am

      Thank you so much Julie and for taking the time to let me know!

      Reply
  10. Lena says

    September 21, 2014 at 7:39 am

    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!

    Reply
    • EverydayMaven says

      September 23, 2014 at 10:34 am

      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.

      Reply
  11. Nicole says

    July 20, 2014 at 4:13 pm

    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 🙂

    Reply
  12. Nicole says

    July 20, 2014 at 9:19 am

    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!

    Reply
    • EverydayMaven says

      July 20, 2014 at 1:49 pm

      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!

      Reply
  13. Rachel says

    April 28, 2014 at 4:57 am

    Gorgeous photos and I love cashews in anything so will definitely have to try these 🙂

    Reply
    • EverydayMaven says

      April 28, 2014 at 11:32 am

      I hope you love them Rachel!

      Reply
  14. Lori says

    April 22, 2014 at 8:36 pm

    I’ve seen the cashew meal at Trader Joe’s and I’ve passed it up until now. So glad I have something to make with it. These sound so good!

    Reply
    • EverydayMaven says

      April 23, 2014 at 8:40 am

      I’ve been playing with it in savory dishes too and it is very versatile because it is so mild! Definitely grab a bag or two next time you are there 🙂

      Reply
  15. Jeanette | Jeanette's Healthy Living says

    April 21, 2014 at 3:26 pm

    I haven’t tried cashew meal yet, but when I get my hands on some, going to have to give your pancakes a try for sure!

    Reply
  16. [email protected] says

    April 11, 2014 at 6:54 am

    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.

    Reply
  17. Hannah says

    April 10, 2014 at 8:22 pm

    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…

    Reply
    • EverydayMaven says

      April 12, 2014 at 9:34 am

      They LOVE your pancakes Hannah! 🙂

      Reply
  18. Joanne says

    April 10, 2014 at 4:02 am

    I had no idea TJ’s carried cashew meal! I’ve obviously been living under a rock lol. Must find it and make these!

    Reply
    • EverydayMaven says

      April 10, 2014 at 2:52 pm

      I am assuming it’s in all of their stores (should be!). Hope you find it. I’ve also been thinking about using it to make “Cashew Macroons”

      Reply
  19. [email protected] Riffs says

    April 9, 2014 at 9:36 am

    Wow, what great pancakes! Love the idea of using cashew in these. Winner!

    Reply
    • EverydayMaven says

      April 9, 2014 at 2:06 pm

      These go fast John!

      Reply

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