My favourite way to eat these yummy sweet grain free pancakes, is to top them with coconut yoghurt and fresh strawberries, a drizzle of honey and a sprinkling of cinnamon. For a very special treat or a birthday breakfast, you could add 1/4 cup of dark chocolate chips (no soy, paleo friendly of course), just mix them through the batter by hand before cooking.
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
Add the cashews to a food processor or blender. Blend until a fine meal is produced. Add the coconut and blend for a few seconds to break it down.
Add the remaining ingredients and blend until well combined, smooth and creamy (without any bites). Add extra water if needed to reach a similar consistency to a regular pancake batter.
Heat a large non-stick frying pan over medium - low heat. Smear the pan with a little coconut oil at a time so the pancakes don't brown too fast before they have cooked through.
Using a 1/4 cup of mixture per pancake. Cook 2 or more at a time (depending on the size of your pan). Use the back of a spoon to spread batter into a round shape.
Cook until the bottoms are brown and firm, approximately 3 - 4 minutes. Then flip, turning carefully as the top will be a bit sticky. Cook 1 - 2 minutes on second side.
Serve topped with coconut yoghurt, strawberries and a sprinkle of cinnamon or your favourite toppings.
Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.
In most of my recipes using dried coconut I use finely shredded desiccated coconut, unless I have stated otherwise. Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur).
I have used large free range or organic eggs from a 70g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.
In a paleo diet it's best to eat bananas in moderation. They are excellent to use to naturally sweeten a recipe and then you can reduce or eliminate other sweeteners. Bananas are a very good source of vitamin B6, manganese, vitamin C, potassium, dietary fiber potassium, copper, so you can see they are healthy but I find it's best just no in large qualities due to their high natural sugars.
Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.
Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.