Gluten free cashew butter coconut pancakes.

Listen, I'm a pancake person. I haven't had this blog for very long, and this is my THIRD pancake recipe. But I refuse to apologize. Here's to freshly brewed coffee, lazy Saturday mornings, and many, many more pancakes in our future.

Ready to cook? Jump to the recipe.

If you've ever been a guest at my house, I've probably fed you my homemade nut butter. I like to leave it out for people to build their own yogurt bowls or use it as a topping for my everyday pancakes. And if you haven't been to my house, just know this: I can eat nut butter like nobody's business. I like a spoonful right before I head out to the gym, I'll have a little taste right after lunch, and I've been known to douse a banana with some in between an early dinner and a late movie-filled Friday night.

My life just wouldn't be complete without it. So why am I telling you this? Because I'm excited about nut butter, okay?

I'm excited because finally, finally, finally nut butter is starting to become a thing here in Spain. And while I truly enjoy my monthly ritual of toasting a big batch of almonds before grinding them to a paste in my food processor, watching the magic before my eyes as they release their natural oils, even I have to admit: Sometimes you just want a great brand of nut butter to rely on.

Now, I'm not going to tell you that simply grabbing a spoon and digging into nut butter would be a bad idea. In fact, that's a very, very good one.

But, I think I've got an even better idea.

Make your morning a little bit more special than normal. Slow things down. Whip up these gluten-free coconut cashew pancakes, and top them with a creamy cashew drizzle. And don't even think about doing this unless you're still in your PJs and you haven't got anywhere else to be. Settle in for a leisurely weekend breakfast, coffee in hand, a loved one across the table, and tuck in.

Gluten free coconut cashew pancakes

Yields: 6 pancakes (that's pancakes for 2 in my house!)

Ingredients
2 Tablespoons cashew butter
2 eggs
1/2 Tablespoons honey
1/2 banana, mashed
1/4 cup oat milk
1/4 cup coconut flour
1/4 teaspoon baking soda
Pinch of salt

Instructions
1. In a medium sized bowl, whisk together cashew butter, eggs honey, mashed banana and oat milk.
2. Once combined, sprinkle the coconut flour, baking soda and salt on top of the wet mixture, and stirring with a wooden spoon or plastic spatula, stir until just combined.
3. Lightly coat a nonstick skillet or griddle with butter (or coconut oil if you prefer), and place over medium-low heat.
4. Using a 1/4 measuring cup, spoon batter into the pan or onto the griddle. If the pancake doesn't naturally spread out, give it a little push with the bottom of the measuring cup to flatten the batter just a little.
5. Cook the pancakes on their first side until the sides have turned matte and you see bubbles come to the surface, about four minutes. Don't be tempted to turn the heat up; coconut flour can burn easily, so it's important to cook low and slow.
6. Flip and cook the other side of the pancake for about another two minutes, until they're golden brown on the bottom.
7. Serve pancakes with creamy cashew drizzle (recipe below), sliced banana & cashews.

Creamy cashew drizzle
In a small sauce pan on low heat, mix together 2 Tablespoons cashew butter, 1/4 cup oat milk and a teaspoon of maple syrup. Feel free to incorporate more or less oat milk to your preferred consistency. Once heated through and uniformly mixed together, remove from heat and put in dish to serve with pancakes.