Moist & Fluffy Cashew Pancakes that are GF, DF & Egg Free

Breakfast with autoimmune can have you sitting there in tears feeling like there is nothing you can eat - I know this because I have been there many times.

I mean.

no gluten…….bread, bagels, pastries

no grains…….oatmeal, porridge, rice pudding

no eggs………N O E G G S </3

and that is not even thinking about specific allergies or sensitivities that you may have personally.

This brings me to todays recipe.

To fill the complicated breakfast void I have been creating a ton of #breakfastsalads and although I am obsessed I still crave something more splurge worthy on the weekends - enter pancakes.

This recipe is perfect because it is easy and quick, has minimal ingredients and creates the fluffiest, dreamiest pancakes that feel ultra decadent.

I personally love this recipe so much because I have to avoid almonds and most (read all) store bought pancake mixes that are GF seem to always have almonds.

Okay so lets get to it.

Oh and I have to mention this recipe is an adaptation of EverydayMaven and she has so many great recipes you definitely want to check her out for a resource in the GF, DF, Paleo arena.

I have tried the recipe her way exactly and it’s so perfect. I just chose to exclude eggs and a bit of sugar simply to reduce inflammation and my husband prefers to not eat eggs.

Paleo Cashew Pancakes

INGREDIENTS:

1 1/4 cups cashew meal or flour (you make this by just blending the cashews in a blender using a 1:1 ratio)

1 tsp GF baking powder

1/2 tsp ceylon cinnamon

1/4 tsp pink salt

2 flax seed eggs (2 tbsp flax meal mixed with 6 tblsp water)

1/2 cup full fat coconut milk from a can

1 Tblsp maple syrup

1 tsp vanilla

DIRECTIONS:

Make flax egg and set aside to thicken.
Combine cashew meal, baking powder, cinnamon and salt in a bowl or directly into the blender.
Add coconut milk, maple syrup and vanilla to blender.
once flax egg mixture is sticky and thick add that to blender as well.
Blend everything on medium until well combined.
Heat skillet or electric griddle to medium and season with more oil. I used avocado oil.
Cook pancakes 3-4 minutes and flip when edges begin to turn brown. I used little pancake shapers which made the pancakes thicker and this was big hit in our house.

I hope you enjoy these pancakes as much as we did.

I am on a mission to make breakfast great again for all autoimmune warriors and this was a big win.

For more inspo check out some of my breakfast salads on instagram- they are super healthy and hit the spot when you have no idea what to eat.

Happy eating - CM