Fall

Cinnamon Cashew ButterĀ Pancakes

by:
December 11, 2018
Photo by Sara
Author Notes

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

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 8
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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  • Lauren Benning
    Lauren Benning
  • Sara
    Sara
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