HAPPY PANCAKE DAY!

We're celebrating Pancake Day with a healthy twist. Peachy Palate is showing us how to create Cashew Butter Flux Pancakes.

Truly healthy nourishing pancakes loaded with nut butter and omega 3 seedy goodness. The cashew and coconut cream on top transforms them into quite the indulgent breakfast!

Cashew Flax Pancakes (11) (1)

Cashew Butter Flax Pancakes

Paleo, Dairy Free, Grain/Gluten Free, Soy Free, Optionally Sugar Free, Keto

Serves 1 - Makes 4 pancakes
Preparation Time - 10 minutes
Cook Time - 6 - 8 minutes

Ingredients

Pancakes:

  • 2 tsp coconut oil for cooking
  • ¼ cup (30g) ground flaxseed
  • 1 tbsp (7g) coconut flour
  • 1 tbsp (15g) smooth cashew butter**
  • ¼ tsp baking soda
  • Pinch of cream of tartar
  • 2 large organic eggs
  • ½ tsp vanilla extract or seeds from half a fresh vanilla pod
  • ¼ cup (60ml) full fat coconut milk
  • 1 tsp honey (optional)
  • 1 tsp maca powder (optional)
  • Pinch of Pink Himalayan Rock Salt
  • Cacao nibs and toasted coconut to serve

Coconut Cashew Cream:

  • 2 tbsp coconut cream (from the top of a can of refrigerated full fat coconut milk)
  • 1 tbsp smooth cashew butter
  • ¼ tsp vanilla extract or pinch of fresh vanilla pod seeds

 

Directions

  1. Mix together ground flaxseed, coconut flour, baking soda and cream of tartar.
  2. Whisk eggs with coconut milk and vanilla extract for a couple of minutes to aerate them slightly.
  3. Add optional maca powder to the dry ingredients or honey to the wet...the maca will provide a light natural sweetness.
  4. Whisk cashew butter in to egg and milk mixture until smooth; to speed up the process you can use a hand blender.
  5. Add wet to dry and whisk to combine. Add your pinch of salt and get your coconut oil in a pan over a medium heat. Set batter aside for 5 minutes to thicken.
  6. Using a ¼ cup measure (60ml) pour pancake batter into preheated; I made two at a time. Allow to cook for 3-4 minutes before flipping and cooking for 2-3 minutes more. Repeat with remaining batter.
  7. Vigorously whisk together coconut cashew cream ingredients.
  8. Serve pancakes stacked with cream on top, sprinkled with toasted coconut and cacao nibs! Dig in!

*These pancakes also reheat really well.

**If you don’t have cashew butter at hand smooth almond butter will also work perfectly!

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Peachy Palate is a healthy food & nutrition facts lover, an avid food and healthy living blog reader.