Banana and coconut pancakes
I have been playing around with using cashew meal in my gluten free baking lately with fantastic results. The more starchy nature of the cashew meal compared to the more typically used almond meal provides a lighter, fluffier end result with a delicious creamy taste which I am loving.
You won’t find cashew meal on the grocery shelves, but you will find cashews and all you need to do is blitz them in your food processor or blender and you have your own home made cashew meal. Simple as that.
This recipe combines cashew meal, coconut flour, banana, almond or coconut milk and eggs to make the best gluten-free, dairy-free pancakes in under 10 minutes.
Simply combine all ingredients in one big bowl, mix until well combined and then fry in some healthy coconut oil until brown (takes only a few minutes each side), top with some fresh berries and you have yourself (and the fam) a lovely, health boosting version of pancakes to keep you (and them) fuelled well for the day.
Serves 4 (3 small pancakes)
2 cups cashew nuts
1/2 cup coconut flour, sifted
1/2 tsp baking powder
1/2 cup almond or coconut milk
1 ripe banana, mashed
1. Make your cashew nut meal by placing 2 cups or cashews in a food processor or blender and blitz until a fine meal is created.
2. Combine all ingredients in one big bowl and mix well until a smooth, thick batter is formed.
3. Heat coconut oil in a large fry pan over medium heat and then cook pancakes in batches for about 3 minutes each side, or until brown and crispy and fluffy in the middle. Take care when turning so they don't fall apart.
4. Serve 3 small pancakes onto each plate and top with berries and a sprinkle of cinnamon if you like.
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