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This daylight savings thing is for the birds. I remember when it was actually awesome to have an extra hour of sleep and stay out the night before later than normal because you knew you’d gain that hour back. Oh how times have changed. Since we have a puppy now, we usually wake up at 6 on the weekends but because of the time change this morning and how he doesn’t really “get” the time change, we were basically up at 5 in the morning. Gah, it’s miserable! Not to mention how DARK it gets now. I was out driving yesterday around 630 and I thought it was at least 9pm.
Oh! How could I forget about Halloween this past weekend?? Our neighborhood kind of sucks when it comes to Halloween – there aren’t many kids that go through it so we didn’t really see any costumes. I did see a bunch on my Facebook feed though so that was fun. There were some really creative ones this year! How was your Halloween? Candy hangover? :)
I discovered cashew butter while I was on my paleo challenge and became obsessed. It’s basically my favorite nut butter of all time now. I thought I loved almond butter but when I tried cashew butter it completely blew almond butter out of the water. I put cashew butter in so many things now, including smoothies and these paleo cashew pancakes for two! You would think they’re dry as a brick but they’re actually very light and fluffy and the edges are perfectly crunchy!
They’re really filling too so it’s the perfect portion for two :)
Paleo Cashew Butter Pancakes for Two (Gluten-Free)
- 1 cup (112 g) almond meal, also known as almond flour
- 2 tablespoons tapioca flour, also known as tapioca starch
- 2 teaspoons coconut flour
- 1 teaspoon baking powder
- 1 egg
- ½ cup (118 ml) cashew milk
- 2 tablespoons cashew butter
- Splash of vanilla extract
- 1 tablespoon maple syrup
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a large mixing bowl, whisk together the dry ingredients then make a well in the center of the dry ingredients.
- Add all the liquids into the center then gently start whisking everything together until the batter forms. The batter will be on the thicker side. If you like a thinner consistency, you can add more liquid but be warned that this will yield more pancakes.
- Heat up a skillet over medium-high heat and add a little bit of coconut oil or any kind of cooking fat to the skillet.
- Using a 1/3 cup measuring cup, scoop out the batter and place it into the center of the skillet. Cook until bubbles start forming on the top of the pancake then flip and cook the other side until browned and pancake is fully cooked through. Repeat until all the batter is used up.
- Top with whatever you want, serve and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.