alive logo

One-Bowl Cashew Milk Pancakes with the Fixins

Serves 6


    Kick things off for Mom with a special occasion breakfast. Here, “special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.


    Pump up your pancake

    Before flipping, top pancakes with a few fresh blueberries, raspberries, or dark chocolate chips (or all three!) for a zhuzhed-up surprise inside.


    One-Bowl Cashew Milk Pancakes with the Fixins


      • 2 cups (500 mL) light spelt flour or 1:1 gluten-free all-purpose flour blend
      • 1/4 cup (60 mL) coconut sugar
      • 1 tsp (5 mL) baking soda
      • 1/2 tsp (2 mL) salt
      • 1 1/2 cups (350 mL) unsweetened cashew milk, plus more to thin
      • 1/4 cup (60 mL) coconut oil or butter, melted, plus more for pan
      • 2 large organic eggs or 2 flax eggs (see method)
      • 1 tsp (5 mL) vanilla extract
      Glam toppings (optional, but recommended)
      • Maple syrup
      • Plain yogurt (nondairy or dairy)
      • Fresh fruit, such as berries and sliced bananas
      • Natural nut butter
      • Coconut oil or butter
      • Grated dark chocolate bar


      Per serving: (without toppings)

      • calories269
      • protein8 g
      • total fat12 g
        • sat. fat9 g
      • total carbohydrates35 g
        • sugars6 g
        • fibre5 g
      • sodium472 mg



      Preheat oven to 200 F (95 C). Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.


      For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp/30 mL flaxseed mixed with 1/2 cup/125 mL water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).


      To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.


      Serve pancakes warm with Mom’s glam toppings of choice.



      SEE MORE »
      Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

      Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

      Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.