From the kitchen
Cashew Milk Banana Nut Pancakes
Tender pancakes made extra rich with cashew milk and mashed banana folded into the batter.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 cups Cashew Milk
- 1 ripe Banana, mashed
- 1 large Egg
- 2 tbsp Melted Butter
Method
- Whisk the flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the cashew milk, mashed banana, egg, and melted butter.
- Pour the wet ingredients into the dry and stir just until combined.
- Cook 1/4-cup portions on a lightly greased griddle over medium heat until bubbles form, 2 to 3 minutes.
- Flip and cook 1 to 2 minutes more until golden.
Kitchen note
Cashew milk's natural richness means this batter needs less added fat than a version made with a leaner milk, the milk itself is doing real work here.
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