Cashew Coconut Pancakes

Pancakes without wheat flour can be tricky, but this recipe combines two flour alternatives to create a tasty pancake experience without the wheat. 

Cashew Coconut Flour Pancakes

  • 1 cup cashew meal
  • 1/2 cup coconut flour
  • 1 13.6oz can or full-fat coconut milk
  • 6 duck eggs (or 6 large chicken eggs plus 2 extra yolks)
  • 1/4 cup sweetener such as erythritol or Splenda
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • coconut oil to season your griddle

Mix all dry ingredients together. In a separate bowl, beat the eggs and then add the coconut milk and vanilla. Fold the egg mixture in to the dry ingredients and mix just until ingredients are blended. Let the batter sit for 2-3 minutes to allow the coconut flour to absorb the liquids in the batter. Stir one last time before frying in coconut oil on a griddle or other shallow pan seasoned with coconut oil. Flip when the top of the pancake starts to look a bit dry and bubbles stop forming. 

Serve with butter and sugar-free honey or syrup to keep it low carb. If you follow a paleo or primal diet, use coconut butter and real syrup.