Description
Delicious and healthy cashew oat pancakes, perfect for breakfast!
Ingredients
Scale
- 1 cup old-fashioned oats
- 1/2 cup cashews
- 2 large eggs
- 3/4 cup plant-based milk
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Cooking spray (or butter) for greasing
Instructions
- Preheat an electric griddle to 375°F or use a stovetop. Place a wire cooling rack on a tray next to the cooking pan.
- Add all ingredients (except cooking spray) in a powerful blender as listed. Blend until completely smooth, about 90–120 seconds. Scrape down sides and blend longer if necessary until no oat or cashew chunks remain. Don’t let batter sit for long, you want to use it right after blending!
- If you’re not using an electric skillet, heat a large nonstick skillet or griddle over medium heat. The pan is ready when a drop of water sizzles. Generously spray with cooking spray or rub butter across the surface. Pour pancake batter from blender into a small measuring cup, aiming for 3 tablespoons per pancake.
- Pour batter onto hot surface, leaving space between pancakes to allow for expansion. Cook until small bubbles form and the edges turn matte, about 2–3 minutes. Flip with a metal spatula and cook until lightly golden, about 1–2 minutes.
- Wipe skillet clean with a paper towel and repeat, adding more butter or cooking spray as needed. Adjust heat if pancakes brown too quickly (lower heat) or not enough (increase heat).
- Immediately transfer pancakes from heat to the prepared wire rack to crisp edges. Serve promptly or keep warm in the oven. Enjoy with favorite toppings like pure maple syrup and fresh fruit!
Notes
- Note 2: Use your preferred type of plant-based milk.
- Note 3: Coconut oil should be melted before adding.
- Note 4: Recommended toppings include pure maple syrup and fresh fruit.
- Note 5: Keep pancakes warm in the oven if not serving immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg