Cashew Flour Pancakes
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Cashew Flour Pancakes

Why Cashew Flour?

A friend of mine needs to eat a low-carb diet, and recently found out she can’t have dairy or almonds. Almonds are a big part of being low-carb, so I started brainstorming other solutions. Turns out cashews are a fantastic substitute! I put them in my blender and made “cashew flour,” then used it in my pancake batter like I would almond flour. It would substitute for almond flour in whatever recipe you make!

These pancakes are basically a duplicate of my previous post of Almond Flour Pancakes with one key difference – cashew flour instead. Feel free to try these, or pop over to that other post if you’d like the almond version. (I’m copying/pasting from here on, but it’s myself I’m quoting so no reference is needed.)

About These Pancakes

These pancakes are great. Made from cashew flour, they are gluten free, dairy free, as well as low carb (keto). It’s hard to find gluten free pancakes which are actually nutritious – most store-bought mixes are full of starches which simply provide empty carbs/calories and not much good nutrition to start off the day.

While these are heavier than your standard pancake, they will fill you up faster and keep you full longer. Some may find them dry and dense, but I really do like them and make them for the whole family every Tuesday. (We have a one-week breakfast rotation.) I skip the sugar when I can’t do carbohydrates (I have to eat the keto diet while pregnant), and top them simply with peanut butter and/or no-sugar whipped cream. (Peanut butter AND whipped cream is my favorite!)

Even though these cashew flour pancakes aren’t your standard fluffy buttermilk pancake, they mix and cook up exactly the same, and taste great with all the standard (and not standard) pancake toppings.

Cashew Flour Pancakes:
1 1/2 c. Cashew flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3 Eggs
1/3 c. Cashew milk (or other milk of choice)
1/2 tsp. Apple cider vinegar (If you can have dairy, feel free to use buttermilk in place of almond milk and vinegar)
1 Tbsp Olive oil (or butter if you want)
1 tsp Vanilla
1 Tbsp Maple syrup (optional – I skip it when minimizing carbs)

Making the Pancakes

Making the batter is simple – just add all ingredients to a bowl and mix. (It doesn’t matter what order.) If using butter or margarine instead of oil, melt it first for easier stirring.

Fry them as you would regular pancakes. I use cast iron and do not need to grease the pan. The oil in the batter on my seasoned skillet makes them never have any sticking problems. Depending on what pan you use some oil might be needed. Make sure the pan is hot and ready before pouring in the batter. I use a 1/2 cup measuring cup as my scoop and get good sized pancakes.

Flip them when the edges are no longer shiny, and when the little bubbles that form pop they don’t fill back in with dough. It takes about 2-3 minutes on the first side and 1-2 minutes on the second side on medium heat.

Topping the Pancakes

This is the fun part! Here are some suggestions for pancake toppings. Mix and match to find your favorite combination!

  • Butter
  • Peanut Butter
  • Jelly/Jam
  • Whipped Cream (make with stevia or no sweetener if avoiding carbs)
    • Consider berries on top the whipped cream!
  • Apple Butter
  • Maple Syrup
  • Honey
  • Peanut Butter and Brown Sugar (I learned this from my brother and it’s amazing!)
  • Nutella (chocolate hazelnut spread)
  • Sugar and Cinnamon

Cashew Flour Pancakes

The same as Almond Flour Pancakes, but made with cashew flour instead.
Print Recipe
Cashew Flour Pancakes
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Ingredients

  • 1 1/2 cup Cashew flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 3 Eggs
  • 1/3 cup Cashew milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 Tbsp Olive oil
  • 1 tsp Vanilla
  • 1 Tbsp Maple syrup (optional)

Instructions

  • Making the batter is simple – just add all ingredients to a bowl and mix. (It doesn't matter what order.) If using butter or margarine instead of oil, melt it first for easier stirring.
  • Fry them as you would regular pancakes. I use cast iron and do not need to grease the pan. The oil in the batter on my seasoned skillet makes them never have any sticking problems. Depending on what pan you use some oil might be needed. Make sure the pan is hot and ready before pouring in the batter. I use a 1/2 cup measuring cup as my scoop and get good sized pancakes.
  • Flip them when the edges are no longer shiny, and when the little bubbles that form pop they don't fill back in with dough. It takes about 2-3 minutes on the first side and 1-2 minutes on the second side on medium heat.
  • Top with your favorite pancake topping(s)!
Servings: 5 Pancakes

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