One-Bowl Cashew Milk Pancakes with the Fixins
Servings
6people
Servings
6people
Ingredients
Pancakes
  • 2cups light spelt flour or 1:1 gluten-free all-purpose flour blend
  • 1/4cup coconut sugar
  • 1tsp baking soda
  • 1/2tsp salt
  • 1 1/2cups unsweetened cashew milkplus more to thin
  • 1/4cup coconut oil or buttermelted, plus more for pan
  • 2 large organic eggs or 2 flax eggssee method
  • 1tsp vanilla extract
Glam toppings (optional, but recommended)
  • maple syrup
  • Plain yogurtnondairy or dairy
  • Fresh fruitsuch as berries and sliced bananas
  • Natural nut butter
  • coconut oil or butter
  • Grated dark chocolate bar
Instructions
  1. Preheat oven to 200 F.
  2. Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.
  3. For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp flaxseed mixed with 1/2 cup water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).
  4. To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
  5. Serve pancakes warm with Mom’s glam toppings of choice.
Recipe Notes

Per serving (without toppings): 269 calories; 8 g protein; 12 g total fat (9 g sat. fat); 35 g total carbohydrates (6 g sugars, 5 g fiber); 472 mg sodium