Cashew Butter Pancakes

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.

pancakes with cashew butter

Cashew Butter Pancakes

Serves 2

Ingredients

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

 

Directions

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.

About Amie Valpone

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.

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4 comments on «Cashew Butter Pancakes»

  1. Jenifer Capirci says:

    This looks like something I could make….is there any information on carb counts?

  2. emma says:

    Amazing breakfast idea. Good addition to the healthy diet. Love your blog, so many healthy recipes. Thank you!1

  3. amcken3 says:

    I may have done something wrong…the ‘batter’ was WAY too thick so I added more milk till it was the consistency of pancake batter and I cooked them for 3 mins each side, they looked great but the entire middle of every cake was REALLY doughy. Is there a trick so that it won’t be doughy? Thanks.

  4. Lois J says:

    Amcken3, just start over and the consistency will be good. I used whole milk one time and the results were great. Be sure that the grill is not to hot and that the bubbles come to the top of the pancake before it is turned and that the surface is dull, not shiny any more. I think that at that point it is cooked through and it only needs to brown on the second side.

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