Nut Milk Pancakes: How to Make Low-Sugar Cashew Milk Pancakes! by Chef Gigi Gaggero

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

You’ll need:

• 2 cups whole wheat 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, non-flavored coconut oil or butter
• 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. 

Related Products on Amazon We Think You May Like:

Monk Fruit Sugar Granules $7 & Up

Himalayan Sea Salt $5 & Up

Extra Virgin Coconut Oil $8 & Up

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