Low Sugar, Scratch- Cashew Milk Base Pancake Recipe 

This is a base Pancake mix. Just in time for any morning! Add any flavors you like!

You’ll Need: 

2 cups whole wheat flour or all purpose 

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

1/8 cup melted extra virgin, non-flavored coconut oil or butter 

2 cups nut milk, room temperature 

1/2-1 teaspoon flavored essential oil or extract of your choice

Here’s How:

In a medium size mixing bowl, sift together the flour, sugar, salt and baking powder. 

Make a well in the center of the flour. Add egg mixture, cashew milk and melted butter. Using a whisk combine well and until mixture is smooth and lump free. 

For cake like pancakes, reduce the amount of cashew milk – for thinner pancakes add additional milk.

Heat a well oiled pan over medium low heat. When warm ladle in 2-3 ounces of batter while making a circular motion with the back of the ladle to form a circle. Allow to cook about 2 minutes until bubbles form and edges turn brown. Flip, and continue to cook for an addition 1-2 minutes until golden brown. Remove to plate to cool. Continue until all batter has been used. 

Variations: For those not watching glycemic index, top with fresh fruit, butter, low sugar maple syrup or eat plain with fresh fruit compote. 

Make-ahead:

Cool, line individually on parchment or silicone mat and freeze for one hour. Once each pancakes are individually frozen. Remove and pack air-tight for quick grab and toast breakfast on the go! 

Makes Approximately 3 3/4 – 4 cups of batter or 10 to 12 , 6 in pancakes