Banana Cashew Pancakes
Time needed
Serving Size / Yield
Ingredients
- ½ C Salted Cashews
- ¼ C Maple Syrup, divided
- 1 Egg
- 3 tbs Unsalted Butter, melted
- 1 C Silk Cashew Milk
- 1 tsp Vanilla
- 1 tbs Sugar
- 1 ¼ C All-Purpose Flour
- 1 ½ tsp Baking Powder
- ½ tsp Salt
- 2 Bananas, peeled & diced
- Butter or Oil for cooking
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Directions
Begin this recipe by preheating your oven to 400 degrees. Prepare a baking sheet lined with parchment paper and then set aside. Continue by tossing your cashews with about a tablespoon of your maple syrup. Lay this mixture flat on the prepared baking sheet and then set in the oven to roast for about eight to 10 minutes. Remove from the oven and let cool.
Next, make your batter. Whisk together the egg, melted butter, cashew milk, vanilla, and sugar in a medium bowl. In a separate bowl, sift your flour, baking powder, and salt. continue by whisking the dry ingredients into the wet until they are well combined.
Once you are ready to cook, heat a large frying pan over medium heat. Melt your butter or warm your oil and then ladle about a fourth cup of the prepared batter into the pan. flip the pancake over once the bottom is browned and small bubbles form on the outer edge. Repeat this process with the remaining amount of batter.
Next, heat your sliced bananas and remaining amount of maple syrup in a small saucepan over medium heat. Stir well to evenly coat the bananas in the syrup. Warm until just heated through. Garnish your freshly cooked pancakes with roasted cashews and banana infused maple syrup.
