Gluten-free pumpkin cashew pancakes

Especially during the holidays, it’s nice to have an indulgent breakfast. Pancakes are such a comfort food, but refined flour and sugar are best avoided. That doesn’t mean you can’t enjoy these tasty breakfast treats!¬†Inspired by this recipe, I decided to make a healthier version. Cashew meal replaces flour for a gluten-free, protein-filled pancake.


Gluten-free pumpkin cashew pancakes
1/2 cup cashew meal
1/2 tsp baking powder
1-2 Tbsp maple syrup
3 eggs
1 tsp vanilla extract
Dash salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
unsalted butter for cooking

Combine cashew meal and baking powder. Add maple syrup, eggs, and vanilla, and whisk to combine. Add salt and spices. Heat a little butter in a small frying pan. Spoon 1/3 cup batter into pan, cook until browned, flip, and cook until browned on second side. Remove and place in warm oven until ready to serve. Repeat with remaining batter.

To serve: heat some maple syrup over low heat with a little butter and some toasted pecans or almonds. Spoon over pancakes.

About Rachel Repard

I'm a foodie with a penchant for healthy eating (and the occasional cupcake). Like so many of us, breast cancer has touched my life. Although we can't predict what life will bring, I believe it's important to fortify your body with natural, healthful cooking. Find my other blog at

This entry was posted in Blog, gluten free, Healthy Eating, Healthy Kitchen with Rachel, Ingredients, Recipes, Uncategorized, Vegan and tagged , , , , , .

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