Fluffy Grain-free Cashew Pancakes

Fluffy Grain Free Cashew Pancakes

I’ve mentioned before that I have Hashimoto’s thyroiditis which is an autoimmune disease that happens to be stoked by gluten in my diet. So I’ve long been a fan of almond flour for cooking and absolutely love this fluffy pancake recipe from The Nourishing Home. Recently, my husband has been working to decrease gluten in his diet too, but he’s allergic to almonds so it left me hanging for grain-free pancakes he could eat.

Baking just happens to be the one bright spot in my cooking repertoire, so I was excited to get busy adapting the almond flour recipe using a cashew base to fill the need.

Fluffy Grain-Free Cashew Butter Pancakes

These pancakes are seriously delicious and can also be tweaked to fit dairy-free and paleo diets too (options included)! I included some coconut flour and flax seed meal for added body and fiber.

This recipe yields 12-14 silver dollar size pancakes.

Ingredients

3/4 cup organic cashew butter
2 large pastured eggs, room temperature
1/2 cup organic milk (or coconut milk)
1 Tbsp unsalted butter (or organic coconut oil), melted
1 Tbsp raw honey (or maple syrup)
1 Tbsp organic flax seed meal
1 Tbsp organic coconut flour
1/4 tsp vanilla extract or vanilla bean powder
1/4 tsp apple cider vinegar
1/4 tsp aluminum free baking soda
1/8 tsp sea salt (I love pink Himalayan)

Directions

  1. Preheat a PTFE/PFOA griddle over medium heat.
  2. Place all of the ingredients into your blender or food processor, cover and blend for about one minute. NOTE: If the batter is too thick for your liking, just add extra milk one tablespoon at a time, blending thoroughly before adding another tablespoon. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it won’t affect the flavor.
  3. Grease the preheated griddle with butter (or coconut oil).
  4. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  5. Cook for about 2 minutes until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to watch them closely because this particular recipe can burn easily.
  6. Carefully flip and cook another two minutes or so until done.
  7. Serve hot with your favorite toppings (mine is homemade sugar-free blueberry syrup and whipped cream).

Do you have a favorite grain-free, almond-free pancake recipe? Please share!

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  • Emily @ Recipes to Nourish

    These sound delicious! Thank you so much for sharing this with us at Savoring Saturdays linky party. I’m super late commenting this weekend, so sorry. We always appreciate you sharing with us. Hope you’ll join us again this weekend.

  • Yum! I must try these! Love cashew butter.

Designed by Alicia Voorhies

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