Pumpkin cashew butter pancakes
These cakes are soft and fluffy and pillowy and just...lovely!
by @sara.haven
Pumpkin cashew butter pancakes
¼ cup coconut flour
¼ teaspoon pumpkin pie spice
¼ teaspoon baking soda
2 tbsp. cashew butter butter (can sub any nut butter)
2 eggs, slightly beaten
1 egg white, beaten stiff (optional, but makes the pancakes fluffy)
½ tbsp. maple syrup (you can sub stevia or another sweetener)
3 tbsp. pumpkin purée
3 tbsp. almond milk
Instructions:
Combine first two dry ingredients in a small bowl. In separate bowl, stir nut butter, eggs, maple syrup (or honey), and pumpkin. Slowly stir in almond milk. Add dry ingredients to wet, stir until well combined, then let batter sit for a couple minutes. Cook up your cakes! (Makes 1-2 servings)