Banana Cashew Pancakes

Banana Cashew Pancakes


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These amazing banana-cashew pancakes are made with cashew milk rather than regular milk, producing a slightly denser and more filling pancake. The cashews are roasted in the oven and are then paired with a banana infused maple syrup for the topping.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 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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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.

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