Makes 10 pancakes
- 450 grams of whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 5 Tablespoons butter
- 100g cashew nut butter
- 500 ml almond milk
- 2 eggs
Mix flour, baking powder, and sea salt. In a small sauce pan, melt butter and peanut butter together, stirring so that it won’t scorch.
Pour melted butter and cashew butter, along with the milk and eggs into the flour mixture.
Whisk until well mixed.
Cook the pancakes on a buttered griddle or skillet, flipping halfway through cooking.
Serve with real maple syrup or your favorite pancake topping.
Add maple syrup and berries. Yum!