Almond-Coconut Cashew Pancakes
Keto-ish because they are made with almond flour. The sweetness of the coconut oil and coconut flakes makes the syrup optional! Seriously - they are that good!
Slowly whisk in the wet ingredients: the eggs, coconut oil, milk, and vanilla. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you're after).
Heat a large skillet over medium high heat. Add the butter and allow it to melt, then add scoops of batter (about a ¼ cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Slather with butter and drizzle maple syrup as desired.
- 1/2 cup coconut flour
- 1/3 cup almond meal
- 1 1/2 teaspoons baking powder
- 4 eggs
- 1 tablespoon coconut oil, melted
- 1/3 cup milk (cow's or coconut)
- 1 teaspoon vanilla extract
- A pinch of Himalayan salt
- 1-2 tablespoons butter + more for serving
- Maple syrup to drizzle (optional)
Slowly whisk in the wet ingredients: the eggs, coconut oil, milk, and vanilla. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you're after).
Heat a large skillet over medium high heat. Add the butter and allow it to melt, then add scoops of batter (about a ¼ cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Slather with butter and drizzle maple syrup as desired.
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