Healthy twist to your favorite Saturday morning breakfast...
You are never too old for pancakes! Pancakes are still my FAVORITE sweet breakfast option there is. It's hard to beat the cake-y, fluffy textured goodness topped with maple syrup. BUT it's not always the healthiest. That's why these Strawberry Cashew pancakes are a great option for those who don't want to sacrifice taste for health in their most coveted recipes.
1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups oat milk
1 chia egg
2 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
1 tablespoon coconut oil melted
1/3 cup Strawberry Cashew Butter
In a large bowl, whisk together dry ingredients. Set aside. In a medium bowl, whisk together wet ingredients (except nut butter). In a small, microwave safe bowl, melt the Cashew butter in the microwave for 20 seconds. Stir and add to the wet ingredients. Whisk until smooth. Add wet ingredients to the flour mixture and stir just until combined. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Cook as many pancakes till you run out of batter. Serve warm with MORE Strawberry Cashew butter, berries, and maple syrup, if desired.