Cinnamon Cashew Butter Pancakes

By Sara
December 11, 2018

Author Notes: These pancakes are perfect for any morning! They're 100% paleo-friendly and freezer perfectly for future breakfasts. Sara

Serves: 8
Prep time: 10 min
Cook time: 10 min

Ingredients

  • 1/4 cup Coconut Flour
  • 1 tablespoon Tapioca Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 2 tablespoons Cashew Butter
  • 1/2 cup Almond Milk
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract
In This Recipe

Directions

  1. Have a griddle heating up to a medium-low temperature and grease with your choice of oil (i.e. ghee or coconut oil spray).
  2. In a small bowl, mix all of your dry ingredients till combined.
  3. In a larger bowl, whisk all of your wet ingredients till combined.
  4. Pour the dry ingredients into the wet and whisk till combined.
  5. Use a large spoon to make slightly bigger than silver dollar size pancakes.
  6. Let cook for 2-4-minutes on one side and flip and cook for an additional 2-3-minutes.
  7. Place on a cooling rack and either wrap + store in the freezer or serve immediately.

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Reviews (2) Questions (0)

2 Reviews

Lauren B. December 30, 2018
Where is the cashew butter? I do not see it listed. :)
 
Author Comment
Sara January 3, 2019
Oh my gosh...It is updated now! <br />