Have I ever mentioned to you that I am a cashew thief? I mean that, if there's a bowl of mixed nuts around, I will surreptitiously steal all the cashews. And if you happen to comment on how few cashews there are in the bowl, I will stand there and complain to you about how the mixed nut companies are shorting us on cashews while pretending there is an equal number of them in the can. This has happened.
Silk Cashewmilk right next to the almond milk. You know I had to try it, right?
It's creamy and has more calcium than regular milk, less calories than skim milk and, of course, cashews!
You can use it any way you'd use milk and one of those options is pancakes, right? I'm sure you've heard me talk about how unmotivated I am at breakfast time so let's be real clear here that I had these for lunch. And since my head was now deep into cashews I also roasted a few with maple syrup. And warmed the bananas in maple syrup. And then drizzled it all on top of the cashew milk pancakes. Yummy lunch.
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Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients (4 Servings)
- 1 Egg
- 3 Tablespoons unsalted butter, melted
- 1 Cup Silk Cashewmilk
- 1 Teaspoon vanilla
- 1 Tablespoon sugar
- 1 1/4 Cup flour
- 1 1/2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 2 Bananas, peeled and sliced
- 1/2 Cup salted cashews
- 1/4 Cup maple syrup, divided
- Additional butter or canola oil for cooking
Pre-heat the oven to 400 degrees.
Combine the cashews with one tablespoon of the maple syrup, spread out on a baking sheet lined with parchment paper and roast for 10 minutes. Remove from the oven and allow to cool while you make the pancakes.
In a bowl, whisk together the egg, melted butter, Silk Cashewmilk, vanilla and sugar. In a separate bowl, sift together the flour, baking powder and salt. Whisk the dry ingredients into the wet just until combined.
Add butter or oil to a griddle or frying pan and ladle on about a 1/4 cup of batter per pancake. This recipe makes about a dozen 4" pancakes. Flip when bubbles form, cook an additional minute or two until lightly brown.
Add the sliced bananas and remaining maple syrup to a pan and cook on medium heat just for a minute until the bananas and syrup have warmed through. Divide the pancakes evenly onto 4 plates, top each with a quarter of the maple banana mixture, roughly chop the roasted cashews and sprinkle evenly onto each plate. Serve warm.
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This conversation is sponsored by Silk. The opinions and text are all mine.