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.
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
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Paleo Cashew Pancakes. Light and Fluffy Grain Free Cashew Pancakes. Gluten Free Cashew Pancakes.
- 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
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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.
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Add wet ingredients to dry ingredients and mix well.
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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).
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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!
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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.
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 🙂
Not sure if anyone else has asked, but, can you use the batter to make waffles instead of pancakes?
I’m curious too. If you ever try, let me know the answer!
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!
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.
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!
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.
I usually swap nut flours too Susan – this recipe is so versatile! Glad you and your family love them!! 🙂
Great ideas!! Thank you for sharing!!
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.
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!!
These look delicious! Would dairy or soy milk be okay?
Of course – any milk should work 🙂
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..
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
Love these! I make these every weekend. This is one of my favorite Paleo recipes.
Thank you so much Julie and for taking the time to let me know!
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!
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.
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 🙂
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!
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!
Gorgeous photos and I love cashews in anything so will definitely have to try these 🙂
I hope you love them Rachel!
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!
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 🙂
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!
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.
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…
They LOVE your pancakes Hannah! 🙂
I had no idea TJ’s carried cashew meal! I’ve obviously been living under a rock lol. Must find it and make these!
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”
Wow, what great pancakes! Love the idea of using cashew in these. Winner!
These go fast John!