Fluffy Nut Milk Pancakes Recipe: This Cashew Milk Pancake Recipe Is Dairy-free & Low in Sugar by Chef Gigi

You’ll go nuts over this cashew milk pancake recipe. For cake-like pancakes, reduce the amount of cashew milk – for thinner pancakes add additional milk.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients 

• 2 cups whole wheat flour or all-purpose flour  
• 1 tablespoon monk fruit sugar granules or organic cane sugar
• 1/2 teaspoon Himalayan salt
• 1 heaping tablespoon baking powder
• 2 large eggs, beaten well
• 1/4 cup melted extra virgin coconut oil
• 2 cups nut milk, room temperature
• 1 teaspoon flavored essential oil or extract of your choice

Here’s how to make them:

1. Sift together the flour, sugar, salt and baking powder
2. Make a well in the center of the flour. Add the beaten eggs, cashew milk and melted butter. Whisk to combine until smooth and lump free.
3. Heat an oiled pan over medium-low. Ladle 2-3 ounces of the batter in the pan. Cook about 2 minutes until bubbles form and the edges turn brown. Flip and continue to cook another 1-2 minutes or until golden.
   

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