These gluten-free and paleo silver dollar cashew butter pancakes are simple to make, kid-friendly and a great breakfast any day of the week.
I’m bad at mornings, always have been. It takes me a while to get going when I first get out of bed and while I wait for my brain and body to come online I tend to work on autopilot. That means breakfast needs to be easy, something I can make while I’m half asleep like these cashew butter pancakes.
Because these come together quickly in the blender, I’m never more than a few minutes away from a plate of warm homemade pancakes in the morning.
These classic American style silver dollar cashew butter pancakes are lightly golden on the outside and soft and tender on the inside. Their miniature size helps ensure that they cook up quickly and evenly and also makes them more fun to eat.
What’s in the Batter:
The batter itself is quite simple; there are no added starches or oils and no separating or whipping of eggs (which no one should reasonably be expected to do in the morning). All you need are some basics like: eggs, coconut milk, almond flour, maple syrup and cashew butter. The addition of cashew butter gives the pancakes a mild, sweet nutty flavor. Everything gets tossed in the blender and blended until creamy.
How to Cook Pancakes:
Once you’ve got your batter blended and ready to go, the next step is pouring it on the griddle to cook. You can use an electric or stovetop griddle if you have one but a wide non-stick skillet or crepe pan will work just as well. The key is to keep the heat on the low side. A gentle steady heat along with a thin coating of oil allows for the pancakes to cook evenly.
Once you see a few tiny bubbles appearing, it’s time to check and flip. Use a spatula to peek underneath and look to see if the pancakes are set and have a golden brown color. Another minute or so on the other side and your pancakes are done!
Top them with a drizzle of maple syrup, a smearing of jam or some fresh fruit and dig in. They might just make mornings a bit more bearable.