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One-Bowl Cashew Milk Pancakes with the Fixins

“Special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.
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Servings: 6
Ingredients Method

Ingredients
  

Pancakes
  • 2 cups light spelt flour or 1:1 gluten-free all-purpose flour blend
  • ¼ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups unsweetened cashew milk plus more to thin
  • ¼ cup coconut oil or butter melted, plus more for pan
  • 2 large eggs or 2 flax eggs (see method)
  • 1 tsp vanilla extract
Glam toppings (optional, but recommended)
  • Maple syrup
  • Plain yogurt (nondairy or dairy)
  • Fresh fruit such as berries or sliced bananas
  • Natural nut butter
  • Coconut oil or butter
  • Grated dark chocolate bar

Method
 

  1. Preheat oven to 200°F. Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.
  2. For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp flaxseed mixed with 1/2 cup water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).
  3. To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
  4. Serve pancakes warm with toppings of choice.