2 Ingredient Cashew Pancakes

These 2 Ingredient Cashew Pancakes came about when I ran out of almond flour and the kids wanted pancakes... I only had cashews on hand (which had already been soaked and dehydrated to make them easier to digest) so I had the idea to grind the cashews in my mini food processor and use them in place of almonds. The substitution worked perfectly and the kids loved them!

These pancakes are grain free, gluten free and dairy free, so they are perfect if any of your family members suffer from allergies or are following The GAPS Diet.

2 Ingredient Cashew Pancakes
2 Eggs
1/2 Cup Cashew Nuts

1. Grind 1/2 cup of cashews in a mini food processor until they form a fine flour.
2. Beat the eggs in a large bowl until smooth.
3. Mix the ground cashews into the beaten eggs and mix until a pancake batter forms. 
4. Heat a little coconut oil, butter or ghee (depending on your preference) in a large frying pan.
5. When hot, carefully drop a tablespoon of pancake batter for each pancake.
6. Cook until set then flip the pancakes over and cook until both sides are golden and cooked.
7. Once cooked, remove from the pan and serve as is or drizzled with honey and topped with nuts.

Makes 12

 
The newest addition to my (growing) cookbook collection is the newly launched Grain Free Breads, Snacks and Desserts. It contains 90+ Gluten Free and Grain Free recipes for breads, muffins, rolls, cookies, cakes, snacks and treats. Click here to download Grain Free Breads, Snacks and Desserts now.The kids have been LOVING the cookies I've been baking from this book and I'm sure yours will love the sweet treats too!  

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