Sunday, 15 February 2015

Cashew nut pancakes

Who knew you could make flourless pancakes that taste better than the traditional ones?  A delicious and nutrient dense way to start the day and as they are cooked in coconut oil a way of getting some great fats into your diet too!

These are not a thin crepe like pancake, they bear much more of a resemblance to a scotch pancake.  Much easier to flip!

This recipe is adapted from Kendall Conrad's brilliant book Eat Well Feel Well designed for people who are following a grain free diet.    She serves hers with an orange butter but we have ours with chopped fruit (strawberries, blueberries and bananas work well), lemon slices and drizzled with honey.

If you are new to nut flour its worth bearing in mind it can burn more easily than other flour so you might need to turn your hob down once you have the oil hot.


200g cashew nuts
1 tsp cinnamon
1/2 tsp bicarbonate of soda
Pinch of salt
4 tbsp of yoghurt (homemade or natural)
4 eggs
1.5 tbsp honey
1/2 - 3/4 tsp of vanilla essence (depending on personal taste)
Coconut oil for cooking 

  • Blitz the dry ingredients in a food processor until you get a very fine grain like appearance.  
  • Add the other ingredients and blend again to batter consistency
  • Add half tbsp of oil to a large frying pan over a medium heat
  • Once the oil is hot pour in the batter - we use about a ladle full to create a small pancake and do three at a time.  
  • After about a minute you will start to see bubbles forming.  This means the pancakes are ready to be flipped.
  • Cook for a further minute or so till the batch of pancakes are golden brown
  • Add at least a tsp of oil to the pan before adding new batter 
  • Serve immediately with honey and fruit