Paleo Cashew Butter Pancakes for Two (Gluten-Free)
Paleo cashew butter pancakes make the best weekend brunch item or a quick weekday breakfast!
Servings: 2
Ingredients
- 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
Instructions
- In a large mixing bowl, whisk together the dry ingredients then make a well in the center of the dry ingredients.1 cup almond meal, 2 tablespoons tapioca flour, 2 teaspoons coconut flour, 1 teaspoon baking powder
- 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.1 egg, 1/2 cup cashew milk, 2 tablespoons cashew butter, Splash of vanilla extract, 1 tablespoon maple syrup
- 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!
Nutrition
Serving: 1 serving | Calories: 286 kcal | Carbohydrates: 24 g | Protein: 9 g | Fat: 18 g | Fiber: 3 g | Sugar: 8 g
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