Plain pancakes are fine in a pinch, but if you want a breakfast bursting with flavor and good nutrition, add cashew butter to your batter! Gluten free and vegan, this recipe calls for almond meal instead of flour and hemp milk instead of dairy. Pan fry your cakes in coconut oil and top with sliced bananas for an even sweeter morning treat.
Cashew Butter Pancakes
1 cup almond meal
1 cup hemp milk
1/4 tsp. sea salt
1/4 tsp. almond extract
1/2 cup cashew butter
1/4 tsp. ground cinnamon
2 Tbsp. coconut oil
2 Tbsp. cashew butter, for topping
1 large banana, sliced into ¼-inch pieces
1. Combine almond meal, milk, salt, almond extract, cashew butter and cinnamon; mix well.
2. Heat coconut oil in a large skillet, pour batter into the pan.
3. Cook for 2-3 minutes on each side over medium heat.
4. Serve with additional cashew butter and bananas.