Home Breakfast & BrunchLuscious Almond Flour Pancakes with Maple Cashew Cream
Breakfast & BrunchGluten-FreeQuick & Easy (30-Min)Vegetarian

Luscious Almond Flour Pancakes with Maple Cashew Cream

by Linda
written by Linda
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Start your day off right with these luscious almond flour banana pancakes. They are gluten-free, packed with flavor, and incredibly fluffy, making them the perfect base for the rich maple cashew cream.

The combination of ripe bananas and almond flour gives these pancakes a sweet, nutty flavor, while the cream adds a decadent touch. Perfect for brunch or a cozy breakfast, they are sure to impress family and friends alike!

Luscious Almond Flour Pancakes with Maple Cashew Cream

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 18g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup almond flour
  • 1 ripe banana, mashed
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup almond milk (or more, as needed)
  • 1 teaspoon vanilla extract
  • Maple syrup for serving

MAPLE CASHEW CREAM

  • 1 cup raw cashews, soaked for 2-4 hours
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Water, as needed

Instructions

  1. In a bowl, mix together almond flour, mashed banana, eggs, baking powder, salt, cinnamon, almond milk, and vanilla extract until smooth.
  2. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
  3. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  4. While the pancakes cook, drain and rinse the soaked cashews. In a blender, combine cashews, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth, adding water gradually until you reach a creamy consistency.
  5. Serve the pancakes warm, topped with the maple cashew cream and a drizzle of maple syrup.

Notes

Tip: Soak cashews overnight for an even creamier texture. Adjust sweetness of the cream by adding more or less maple syrup to taste.

For a lighter option, try substituting the cashew cream with Greek yogurt mixed with a bit of maple syrup. If you want a nut-free variation, you can use oat flour instead of almond flour and blend silken tofu with maple syrup for the cream.

These pancakes store well in the fridge for up to 3 days. Reheat them in a toaster or on a skillet. Serve with fresh fruit or a drizzle of extra maple syrup for added sweetness!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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