Looking for a breakfast that’s as nourishing as it is delicious? You’ve found it! These Banana Cashew Pancakes are a game-changer for busy mornings and post-workout refuels. Packed with protein and healthy fats, and naturally sweetened with ripe banana, they’re a guilt-free indulgence. The warm blend of cinnamon and cloves fills your kitchen with the most incredible aroma, promising a cozy and satisfying start to any day. Simple, quick, and unbelievably tasty, this is a recipe you’ll return to again and again.
Ingredients
• For the Pancakes
• 2 large eggs
• 1 large ripe banana, mashed
• 2 tbsp / 16g raw cashews, finely ground
• ¼ tsp / 1g ground cinnamon
• ¼ tsp / 0.5g ground cloves
• 1 tbsp / 15ml extra virgin coconut oil, for frying
• For the Topping
• 3 tbsp / 45ml full-fat coconut cream
• ¼ tsp / 1g ground cinnamon, for dusting
Instructions
1. Directions
2. In a medium bowl, thoroughly mash the ripe banana with a fork until it’s a smooth puree.2. Stir in the finely ground cashews, cinnamon, and ground cloves until evenly combined.3. In a separate small bowl, lightly whisk the eggs. Pour the whisked eggs into the banana mixture and stir until the batter is just combined. Be careful not to overmix.4. Heat the coconut oil in a non-stick skillet or griddle over medium-low heat. A well-heated pan is key to a good flip!5. Pour about 2-3 tablespoons of batter per pancake onto the hot skillet. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set and golden brown.6. Carefully flip the pancakes and cook for another 1-2 minutes on the other side until cooked through and golden.7. Serve the warm pancakes immediately, drizzled with rich coconut cream and a final, fragrant dusting of cinnamon.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 585
• Fat: 45g
• Net Carbs: 27g
• Protein: 20g
Pro Tips
• Use a very ripe banana with plenty of brown spots for maximum natural sweetness and a smoother batter.
• Keep the heat on medium-low. These pancakes are delicate and can burn easily on the outside before the inside is fully cooked.
• For an even fluffier texture, let the batter rest for 5-10 minutes before cooking. This allows the ground cashews to absorb some of the liquid.
• For an ultra-smooth batter, combine all pancake in a blender and pulse until just combined.
FAQ
Q: Can I use a different nut instead of cashews
A: This recipe is optimized for the creamy texture of finely ground raw cashews. While you could experiment with other finely ground nuts like almonds, it will change the flavor, texture, and nutritional information of the pancakes.
Q: Why are my pancakes not fluffy
A: These are flourless pancakes, so their texture is naturally denser than traditional pancakes. For a fluffier result, let the batter rest for 5-10 minutes before cooking. This allows the ground cashews to absorb liquid. You can also try blending the ingredients for an ultra-smooth batter.
Q: How do I keep my pancakes from burning
A: It is crucial to cook these pancakes on medium-low heat. Because they don’t contain flour, they can burn on the outside before the inside is fully cooked. A well-heated non-stick skillet and patience are key.
Q: Are these pancakes sweet
A: These pancakes are naturally sweetened by the banana. For the best flavor and maximum sweetness, use a very ripe banana with plenty of brown spots. The recipe is designed to be a healthy indulgence without added refined sugar.
