Whether you are vegan or just a big fan of all things nutty, cashew butter is just for you! I have discovered this amazing ingredient recently but it was after I used it in my favorite pancake recipe that inspired me to share it with the world.
Why Use Cashew Butter in Pancake Recipes
Cashews are native to Brazil but are most popular in Asian cuisine. They are protein, dietary fiber and minerals like zinc, copper, and magnesium. These nuts also contain antioxidants that are responsible for your overall good health.
What sets cashews apart from other butters is their healthy fat content. They are composed mostly of unsaturated fats which lower the risk for cardiovascular disease, diabetes, cancer, and obesity.
These nuts are perfect in vegan pancake recipes as a substitute for regular butter. Moreover, they are a great alternative to peanuts for those who suffer from a peanut allergy or simply dislike the peanut flavor.
Making Cashew Butter for Your Pancake Recipes at Home
When it comes to choosing the best type of cashew butter to incorporate in your flapjacks, opt for 100% natural, homemade variation. It is not only very easy and simple to make, but it is also free of added sugars, preservatives and emulsifiers.
17oz. raw cashews
½ tsp salt
Add the nuts and salt to the bowl of your food processor and process until smooth and creamy (this might take from 20-30 minutes). Stop to scrape the sides from time to time. Optionally, you can add ½ vanilla. Keep in glass jars in the refrigerator.
Cashew Butter Pancake Recipe #1
1 1/2 cup almond flour
1 teaspoon baking powder
1/2 cup cashew milk
2 tablespoons cashew butter
1 tablespoon maple syrup
½ teaspoon vanilla extract
Whisk together the dry ingredients in a large bowl, then add the wet ingredients. Stir until well incorporated. Heat a greased griddle over medium-high heat. Scoop about a 1/3 cup batter per pancake and cook until bubbles appear on the top of the pancake. Turn and cook the other side until lightly browned.
Cashew Butter Pancake Recipe #2
1/4 cups coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
1/4 cup coconut milk
1/3 cups cashew butter
1 tablespoon pure honey
½ teaspoon vanilla extract
Combine the dry ingredients into a food processor and blend until smooth and homogeneous. Add the wet ingredients and blend again until batter forms. Let it sit for 3 minutes.
Grease the griddle and heat it over medium-high heat. Scoop about ¼ cup batter per pancake onto the griddle and cook for about 2 minutes on each side, until golden brown.
Pancake recipes that involve cashews are usually very healthy (paleo and vegan) but it doesn’t mean they aren’t delicious. On the contrary, top them with fruit slices, maple syrup, cashew or almond spread, fruit spread or preserves, or chocolate chips or add white chocolate chips, cinnamon, or unsweetened coconut flakes into the batter and enjoy an utterly tasty and healthy treat!