Vegan Banana Pancakes with Cocoa Cashew Butter
pancake recipe adapted slightly from Vegan by Food 52
for the chocolate cashew butter
- 1 cup raw cashews
- 1/4 cup coconut oil, melted
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
In a medium saucier pan, toast cashews over medium heat until fragrant and slightly deepened in color; about 5 minutes.
Combine the cashews, coconut oil, cocoa powder, salt, and granulated sugar in the work bowl of your food processor. Pulse until cashews are completely pulverized and the mixture is smooth and homogenous. This will take several minutes.
Serve the prepared butter atop warm pancakes or cover with plastic wrap and refrigerate until ready to use.
for the pancakes
- 2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
- 1 cup mashed bananas (2-3 ripe bananas)
toppings (optional, but why wouldn't you?)
- fresh banana slices
- coconut chips
- maple syrup
- ground cinnamon
- cocoa cashew butter
In a large bowl, sift to combine flour, sugar, baking powder, cinnamon, and salt.
In a measuring cup, combine almond milk and apple cider vinegar and whisk until frothy. Stir in the vanilla.
Pour the wet ingredients into the dry ingredients and whisk until smooth. Stir in bananas and coconut oil. The batter should be smooth with no lumps visible.
Cook's Note: The bananas may give the batter a lumpy effect, but that is not anything to worry about. Pockets of flour are the real enemy. It should be fairly easy to tell the difference between the two.
Place a large, nonstick frying pan over medium heat and coat lightly with coconut oil. When the oil is simmering, place 1/4 cup of the pancake batter in the pan. Depending on the size of your skillet, you should be able to cook 3-4 pancakes at a time.
The tops of the pancakes will quickly begin to bubble. When the bubbles have burst and stopped forming, your pancake is ready to flip. Cook on the opposite side for 1-2 minutes; until golden.
Repeat with the remaining batter, re-coating the pan with coconut oil as needed.
Serve with cocoa cashew butter, fresh banana slices, coconut chips, ground cinnamon, or maple syrup! Enjoy!