Kristin Cavallari's Cashew Pancakes With Cinnamon Brown Butter

Cashew flour is a great alternative to regular white flour. This baking substitute is high in healthy fats and protein as well as low in sugar, making it a perfect gluten-free or diabetic-friendly swap. 

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1/2 cup Unsalted grass-fed butter
2 tsp Real maple syrup
3/4 tsp Ground cinnamon
1/4 tsp Fine-grain sea salt
1 1/4 cups Cashew flour
1 tsp Baking powder
1/2 tsp Ground cinnamon
1/4 tsp Fine-grain sea salt
2 Large eggs
1/2 cup Coconut milk
1 tbsp Coconut oil (melted plus more for cooking)
2 tbsp Real maple syrup
1 tsp Vanilla extract

To make the cinnamon butter:

Cook the butter in a small saucepan over medium heat for eight to 10 minutes, or until golden brown, stirring occasionally. Whisk in 2 teaspoons of maple surup, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt. Remove from heat and set aside.

To make the pancakes:

In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. In a medium bowl whisk together the eggs, coconut milk, one tablespoon coconut oil, maple syrup, and vanilla. Add the wet ingredients to the dry and mix to combine.

Place a large skillet or griddle over medium heat and add a teaspoon or so of coconut oil. When the oil has melted and the pan is hot, add 1/4 to 3/4 cup dollops of batter to the pan, being sure not to crowd them. Cook until bubbles appear, then flip. When browned on both sides, remove from the pan and serve immediately with the cinnamon butter drizzled on top. Add additional coconut oil as need for cooking the next batch and continue making pancakes until batter is used up.