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
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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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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