Breakfast | Dairy Free | Recipes | Vegetarian
Blueberry Cashew Pancakes
I loooove pancakes.
Fluffy. Sweet. Savory. Comforting. I love it all.
However, I find many pancakes are not very nourishing to the body. They are full of processed sugar, flour, and oils that often leave us feeling sluggish.
I love this easy recipe because it leaves me feeling energized and full after, and my toddler loves them too!
These blueberry cashew pancakes hit the spot for me, and I think you’ll love them too!
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Blueberry Cashew Pancakes
- Total Time: 15 mins
- Yield: 1.5 serving 1x
Ingredients
Scale
- 1 tsp coconut oil or ghee
- 1/3 cup buckwheat flour
- 1/3 cup cashew flour (cashews ground in coffee grinder) OR almond flour
- ½ cup filtered water
- 1 tsp baking powder
- 2 tbsp coconut oil, melted
- 1 egg
- 1 tsp pure vanilla extract
- ½ tbsp chia seeds
- 2 tsp cinnamon
- 1/3 cup blueberries, feel free to add more if you love blueberries
toppings
- maple syrup
- yogurt
Instructions
- First, in a large bowl, mix your flours, baking powder, and cinnamon.
- In a separate bowl, mix your wet ingredients + chia seeds.
- Combine and mix well.
- Heat coconut oil or ghee over medium heat on a cook pan then slowly add your batter.
- If your pan starts to smoke at all from the high heat tolerant oil/ghee, turn down the heat
- Flip them when they are a golden/lightly browned color
- When ready, plate them dripping with maple syrup and covered in plain yogurt
- Top with extra cinnamon and blueberries if you like!
- Prep Time: 5 mins
- Cook Time: 10 mins
