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.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!