Cinnamon Cashew ButterĀ Pancakes

December 11, 2018
4 Ratings
Photo by Sara
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 8
Author Notes

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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Lauren Benning
    Lauren Benning
  • Sara

2 Reviews

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