"Pumpkin cashew butter pancakes. It took me three tries to get this recipe right, but it was worth the wait. These cakes are soft and fluffy and pillowy and just...lovely! I tripled the recipe yesterday, ate leftovers this morning, and suspect they’ll be all gone by tomorrow. Plans for the rest of the day include grocery shopping, meal prepping, and movie night (I haven’t been to the theater since June, so I’m excited — we’re seeing the new Blake Lively movie) Wishing you all a BEAUTIFUL Sunday!"
Pumpkin Cashew Butter Pancakes
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 2 tablespoons cashew butter butter
- 2 eggs, slightly beaten
- 1 egg white, beaten stiff
- 1/2 tablespoon maple syrup
- 3 tablespoons pumpkin purée
- 3 tablespoons almond milk
- coconut oil, as needed
- Optional Toppings: Spinach, Fried Eggs, Avocado
Method
Step 1
Combine coconut flour and baking soade a small bowl. In separate bowl, stir nut butter, eggs, maple syrup (or honey), and pumpkin. Slowly stir in almond milk.
Step 2
Add dry ingredients to wet, stir until well combined, then let batter rest for a 5-10 minutes.
Step 3
In a large skillet, add a bit of coconut oil and heat over medium low heat. Add pancake batter 1/4 cup at a time and cook for about 2-3 minutes per side, or until golden brown.
Step 4
Serve with toppings of choice and enjoy.