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!).
- 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. 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
- 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.
Add wet ingredients to dry ingredients and mix well.
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).
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!