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Cover pancakes with butter and warm maple syrup before eating.
Photo by Mary Loudermilk
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“Nut Butters” by Mary Loudermilk, is filled with a variety of delicious nut butter recipes and ways to use them.
Courtesy of Sterling Publishing Co.
8 pancakes SERVINGS
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1 pinch ground cloves
- 1 pinch ground allspice
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup Chai Cashew Butter
- 3/4 cup milk
- 1/4 cup melted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- Butter, for cooking
Directions
- Preheat the oven to 200°F, and preheat a heavy skillet over medium heat on the stove.
- Combine the flour, baking powder, baking soda, cinnamon, cardamom, cloves, allspice, and salt. Stir and set aside.
- In a separate bowl, combine the egg, Chai Cashew Butter, milk, melted butter, brown sugar, and vanilla extract. Stir until completely smooth.
- Combine the wet and dry ingredients, mixing until just incorporated.
- Drop 1/8 cup of batter at a time into a hot buttered pan. Cook for 2 minutes before flipping. Cook another 2 minutes on the second side.
- Transfer cooked pancakes into the oven to keep warm while you continue to cook.
- Cook all the batter into golden pancakes, and serve with hot maple syrup.More from Nut Butters: 30 Nut Butter Recipes and Creative Ways to Use Them
:• Creamy Rosemary Cashew Butter• Baked Chicken with Savory Rosemary Cashew Butter
Reprinted with permission from Nut Butters: 30 Nut Butter Recipes and Creative Ways to Use Them
Nut Butters: 30 Nut Butter Recipes and Creative Ways to Use Them
