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Cashew Nut Paleo Pancakes

I had a lovely start to a Sunday.  After waking up, me and my friend Amanda did a short & sweet yoga practice followed by pancakes made on her gorgeous Aga cooker.

Sorry I didn’t take p a photo with my proper camera, so this is just a shot taken with my phone.

I have quite a few different pancake recipes that I fall back on, but I probably use the almond flour ones most often. However, since I ran out of almond flour (or sold as ground almonds in the UK) I decided to use cashew nuts instead. So using Amanda’s coffee grinder, I ground up the cashew nuts and made us a big batch of delicious pancakes that we had with maple syrup & some mango on the side. These pancakes are packed full of goodness. Yes, they are high in fats and calories, but that doesn’t make them bad for you, these are good fats and per calorie you are getting some fabulous nutritional benefits. Here are a few health benefits  of cashew nuts (information Sourced from Nutrition and You):

  • They are packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.
  • They are rich in “heart-friendly” monounsaturated-fatty acids like oleic, and palmitoleic acids. These essential fatty acids help lower harmful LDL-cholesterol while increasing good HDL cholesterol.
  • Cashew nuts are very rich source of essential minerals. Minerals, especially manganese, potassium, copper, iron, magnesium, zinc and selenium are concentrated in these nuts.
  • Cashews are also rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). 100 g nuts provide 0.147 mg or 32% of daily-recommended levels of pyridoxine. Additionally, these vitamins are essential for metabolism of protein, fat, and carbohydrates at cellular levels.
Convinced yet? Then make try this simple and quick recipe for tasty healthy pancakes:
Cashew Nut Pancakes
  • 4 eggs
  • 2 cups cashew nuts ground finely in a coffee grinder or blender
  • 1/2 cup coconut milk or other liquid such as cow’s milk or water
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons honey or alternate sweetener
  • 1/2 teaspoon ground cinnamon
  • pinch of sea salt
  • maple syrup/ honey to serve
Mix all the ingredients together and stir well. If you’re using coconut milk, make sure the cream is stirred in well. Pre-heat your frying pan to a medium-high heat, and you can add a bit of butter or oil just to avoid the pancakes sticking. And then just spoon teacup size drops of batter onto the pan (I do three at a time). A word of warning, these pancakes don’t cook on top quickly, so after a few minutes you need a super flat spatula and turn them quickly – if you really struggle to turn them, you can cook them for two minutes on the stove top, and then place them under a hot grill until they are more solid for turning.
Serve with maple syrup, honey, berries, yogurt or cream, or all of them.
Hanri x
Here’s a photo of Amanda’s cat on her favourite spot on the Aga.
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