These Cashew Pancakes are wonderfully creamy, delicate and fluffy even though they are completely gluten free. Great option for breakfast or brunch on a lazy weekend.
Pancakes are my favorite breakfast all year round. I enjoy them AT LEAST once a week, usually on the weekend, but a lot of the times I have them on week days, too, just because more pancakes = more happiness. And because I make and enjoy them so much, I also experiment quite a lot with my ingredients and that’s why I don’t hesitate to say that I know my stuff by now.
more pancakes = more happiness
Just so you know, my pancakes need to pass some requirements before I make them: They need to be milk free, gluten free and have quality fats and protein. So I don’t end up eating a dessert but rather a filling breakfast that is going to be good for my body and not the other way around.
That’s why I hardly ever just mix flour, milk, eggs and call it a day. To spice up nutritional value of my pancakes I usually add some kind of nuts.
This was my first time experimenting with cashews and it happened only because of the fact that I was making cashew milk (convenience, yup!). After making them and eating this deliciousness, I decided to share the recipe with you straight away because they are a winner!
Soaking the cashew nuts
Before making these pancakes, don’t forget so soak the nuts. Cashew nuts don’t have to soak for long, 2 hours should be just fine. Although, if you want (and find it more convenient), you can definitely soak them during the night. Just don’t put them in the fridge and leave them on the counter, it’s warmer and therefore better for the cashews. The reason why you should soak is that it activates enzymes in the nuts and they become more digestible for our body. We should soak all the nuts, seeds, legumes and grains we eat.
Expect the cashews to expand in volume about twice as much. Because of the soaking, they are also going to be creamier and just taste better. After soaking (if you don’t use them all), you can dry them out and keep them in the fridge for up to 3 days. Or make your cashew milk straight away!
For 2 portions (about 12 small pancakes) there is 1 egg in the recipe. To be completely honest, you can just easily leave it out. These Cashew Pancakes should be just fine even without it. But if you want to substitute anyway, you can use flax egg. Mix 2 tablespoons of flax meal (or chia seed meal) and 3 tablespoons of water. Wait a bit until it thickens and then add to the recipe as you would an egg.
What toppings to use
Fluffy Gluten Free Cashew Pancakes
Yield 12 small pancakes
These Cashew Pancakes are wonderfully creamy, delicate and fluffy even though they are gluten free. Great option for breakfast or brunch on a lazy weekend.
- Blend all ingredients together and let the batter sit for about 5 minutes. It will thicken a bit.
- If it's too thick, add a tablespoon of milk.
- Put about half a teaspoon of coconut oil on a heated pan and 2 tablespoons of the batter. Spread out with the back of a spoon. Fry for about a minute, flip and then fry the other side for about 10 seconds. Do all pancakes like this.
- Top with a banana, maple syrup or whatever you enjoy.
*Vegan version: Drop the egg completely or substitute with a flax egg (mix 2 tablespoons flax meal and 3 tablespoons water).
Let me know how you liked them!