Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups cashew meal / flour
  • 1 teaspoon gluten free baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon finely ground sea salt
  • 2 large eggs
  • 1/2 cup full fat coconut milk (from can)
  • 1 tablespoon virgin coconut oil (melted)
  • 2 tablespoon pure maple syrup plus more for serving
  • 1 teaspoon pure vanilla extract

Instruction

  • If using an electric griddle, preheat to 325F. Combine cashew meal, baking powder, cinnamon and sea salt in a mixing bowl. Use a whisk or fork to mix well until all clumps are gone. In another bowl, combine eggs, coconut milk, melted coconut oil, maple syrup and vanilla. Whisk until well combined, about 2 minutes.
  • Add wet ingredients to dry ingredients and mix well.
  • Once electric griddle (or frying pan over medium heat with some coconut oil) is hot, use 1/4 cup scoop to measure pancake batter. If you want to make smaller pancakes, use 1/8 cup scoop (or 2 Tablespoons of batter).
  • Cook pancakes 3 to 4 minutes and flip when edges start to brown and you see bubbles. Cook an additional 3 to 4 minutes and serve hot with butter and maple syrup!