golden milk pancakes
MAKES 12 PANCAKES, TO SERVE 4 TO 6
½ cup (60 g) cashew flour
½ cup (60 g) superfine blanched almond flour (such as Bob’s Red Mill brand)
½ cup (50 g) unsweetened shredded coconut (such as Let’s Do Organic brand)
1 teaspoon Homemade Baking Powder
½ teaspoon baking soda
½ teaspoon apple cider vinegar
1 teaspoon ground
turmeric
½ teaspoon ground cinnamon
Pinch of freshly ground black pepper
⅓ cup (83 g) coconut cream without guar gum (such as Let’s Do Organic), solid part only 5 large eggs, at room temperature
⅓ cup (45 g) small-diced banana
1 tablespoon pure maple syrup
Organic extra virgin coconut oil, as needed to cook the pancakes
½ cup honey, for drizzling
Fresh berries, such as strawberries, blueberries, or raspberries, for serving
Golden milk is a medicinal drink from Ayurvedic cuisine with enormous antiinflammatory properties. In my house, when someone gets sick, especially with a respiratory illness like the flu, I prescribe two or three glasses of golden milk daily. However, golden milk has quite a strong flavor, making it difficult to convince my younger daughters to take their medicine. So I’m always thinking of other ways to give them this anti- inflammatory blend, and these pancakes are a winning recipe and a delicious addition to our morning repertoire.
IN a high-powered blender, combine the cashew flour, almond flour, shredded coconut, baking powder, baking soda, vinegar, turmeric, cinnamon, pepper, coconut cream, eggs, banana, and maple syrup and blend until very smooth and lump-free.
HEAT a large castiron skillet or griddle over medium heat and melt 1 teaspoon of coconut oil. Form pancakes by pouring or scooping ¼-cup portions of the batter onto the skillet, leaving enough room between each pancake to avoid contact. Let cook until the bottom turns light brown and becomes ip over, about 1 minute. Flip and continue to cook until golden brown in spots and cooked through, another minute or so.
REPEAT with the remaining batter, adding more coconut oil to the pan if your pancakes start to stick.
SERVE with honey and fresh berries. To freeze the pancakes, let cool to room temperature, then freeze in freezer-safe bags or containers for up to 4 months.
