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.
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
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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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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!
EverydayMaven 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!
Rachel says
Gorgeous photos and I love cashews in anything so will definitely have to try these 🙂
EverydayMaven says
I hope you love them Rachel!
Lori says
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!
EverydayMaven says
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 🙂
Jeanette | Jeanette's Healthy Living says
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!
kellie@foodtoglow 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.
Hannah 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…
EverydayMaven says
They LOVE your pancakes Hannah! 🙂
Joanne says
I had no idea TJ’s carried cashew meal! I’ve obviously been living under a rock lol. Must find it and make these!
EverydayMaven says
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”
John@Kitchen Riffs says
Wow, what great pancakes! Love the idea of using cashew in these. Winner!
EverydayMaven says
These go fast John!