Dairy and Gluten Free Cashew Banana Pancakes

Image Credit: Heathers French Press


This recipe is from the fantastic healthy cooking blog HeathersFrenchPress.  It makes for a lighter version of the traditional pancake breakfast.  In stead of using a wheat based flour, these pancakes use oat flour and cashew meal.  Adding to the flavor, the recipe is thickened with cashew milk.  Cashew milk gets the majority of its calories from fat, but is lower in calories ounce per ounce then skim milk.  Its the nutritarian version of a low calorie milk.  Another great part about this recipe is that it is is thickened with bananas.  This is similar to this egg banana pancake recipe I put up last week.  

     Incidentally this recipe has nearly the same macro split as the egg and banana pancake recipe.  With a moderate amount of protein this dish makes for a very “nourishing”, or metabolically friendly meal.  It provides plenty of easily digestable calories which is great for hard training athletes, or anyone who needs a break from eating tons of raw cruciferous vegetables.  This dish is also extremely simple to make and requires minimal prep time.

no wheat no dairy pan cakes


  • 1/2 cup oat flour (Heather uses Bob’s Red Mill)
  • 1/2 cup cashew meal/four
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 ripe banana, well mashed
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • 1/2 – 3/4 cup Silk Cashew Milk



  • combine the flours, baking powder, salt, and sugar’
  • whisk together the banana, egg,vanilla, and 1/2 cup Cashew milk
  • pour the wet ingredients over the dry, and stir to combine – if the batter is too thick, add the additional cashew milk
  • spray your griddle with non-stick cooking spray
  • heat to med-low heat (about 300 F)
  • pour batter by 1/4 cup onto griddle
  • once bubbles appear on the surface, and the edges begin to dry, flip and cook the other side until golden
  • pancakes may be kept warm in the oven
  • serve with syrup and sliced bananas

no wheat no dairy pancakes