Description
Delicious and fluffy pancakes made with old-fashioned oats and cashews, perfect for breakfast!
Ingredients
Scale
- 1 cup old-fashioned oats
- 1/2 cup cashews
- 2 large eggs
- 3/4 cup plant-based milk
- 1/4 cup melted coconut oil
- 1/4 cup honey or pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Cooking spray or butter for cooking
Instructions
- Preheat an electric griddle to 375°F or use a stovetop. Place a wire cooling rack on a tray next to the cooking pan.
- Add all ingredients (except cooking spray) in a powerful blender as listed. Blend until completely smooth, about 90–120 seconds. Scrape down sides and blend longer if necessary until no oat or cashew chunks remain. Don’t let batter sit for long, you want to use it right after blending!
- If you’re not using an electric skillet, heat a large nonstick skillet or griddle over medium heat. The pan is ready when a drop of water sizzles. Generously spray with cooking spray or rub butter across the surface. Pour pancake batter from blender into a small measuring cup, aiming for 3 tablespoons per pancake.
- Pour batter onto hot surface, leaving space between pancakes to allow for expansion. Cook until small bubbles form and the edges turn matte, about 2–3 minutes. Flip with a metal spatula and cook until lightly golden, about 1–2 minutes.
- Wipe skillet clean with a paper towel and repeat, adding more butter or cooking spray as needed. Adjust heat if pancakes brown too quickly (lower heat) or not enough (increase heat).
- Immediately transfer pancakes from heat to the prepared wire rack to crisp edges. Serve promptly or keep warm in the oven. Enjoy with favorite toppings like pure maple syrup and fresh fruit!
Notes
- Note 1: Plant-based milk can be any non-dairy alternative such as almond, soy, or oat milk.
- Note 2: Melted coconut oil helps to keep the pancakes moist and adds a subtle coconut flavor.
- Note 3: You can substitute honey with pure maple syrup for a vegan option.
- Note 4: Serving suggestions include toppings like fresh fruit, nut butter, or yogurt.
- Note 5: To keep pancakes warm, place them in the oven on a low setting while you finish cooking the remaining batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and cooking on a skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 120mg