Photograph by Wylie Florence-Bushnell
Avoiding grains is gaining popularity as we learn more about their inflammatory effect on the body. These pancakes are made with just a few simple ingredients. They are special enough to have on a weekend and easy enough to throw together on a weekday morning before rushing out the door. You will find that unlike conventional pancakes, these nut-rich pancakes won’t leave you crashing in an hour. Recipe courtesy of Megan Bushnell, chef and kitchen manager at Harvest Market Kitchen in Hockessin.
1 medium banana, peeled
2 eggs (pasture raised is best)
1 cup cashew meal
1/2 tsp. baking soda
1 tsp vanilla extract
Blueberries (frozen is fine)
Put the peeled banana in a bowl and smash it with a fork until it is smooth. Add two eggs and beat with a fork until mixed. Add 1 tsp of vanilla extract and stir. In the same bowl, add 1 cup of cashew meal and 1/2 tsp baking soda. If you can’t find cashew meal already ground, you can make it by grinding whole raw cashews in a food processor until they resemble a coarse flour. Stir all ingredients until evenly incorporated.
Heat 2 tsp. of coconut oil in a skillet. When the oil is hot but not smoking, drop the batter into the pan, using about 1/4 cup per pancake. The edges should sizzle. As the pancakes start to set up, drop blueberries on each pancake, as desired. When the pancakes start to bubble, flip them over. Continue cooking on the second side until the center is completely cooked. Be careful not to have the griddle too hot, or it will cook too quickly on the outside, and be underdone on the inside. Add more coconut oil to the pan between rounds.
Serve with additional berries, and if desired, pastured butter and pure maple syrup.