Ingredients:
1 cup + 1 teaspoon cashew flour**
1 ripe mashed banana
1/4 cup almond milk*
2 eggs
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon apple cider vinegar
Avocado oil
Method:
In a bowl, mix all the wet ingredients
Then, incorporate the dry ingredients
Mix well until you obtain the right consistency. Add more milk or more flour depending on how thick you want the batter.
Heat some avocado oil on a skillet, then place the greased Texas-shaped mold (or the shape that you prefer). Pour in the batter until you fill up the mold of choice.
Wait until it starts to show some bubbles to remove the mold and flip the pancake. Let them cook and get golden brown.
Repeat the process until you finish all the batter
Serve and enjoy with your favorite syrup and fruit!
Recipe Notes:
**I haven't tried this recipe with other flours
*Feel free to substitute the almond milk for the one of choice.
Products I used for this recipe:
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