• 1 cup almond flour

  • 2 tablespoon tapioca flour

  • 1⁄4 teaspoon baking soda

  • 1 tsp cinnamon

  • 1⁄2 cup Justin’s Maple Cashew Butter

  • 1⁄2 cup unsweetened almond milk**

  • 2 large eggs

  • Justin’s Dark Chocolate Cashew Butter Cups, chopped

  • Coconut Oil for cooking

Cooking Instructions

  1. Put all of the ingredients (except the Cashew Butter Cups!) into your blender and blend on high until fully combined

  2. Heat a large non-stick skillet over medium-high heat and grease it with coconut oil

  3. Once your pan has heated up, scoop about 1⁄4 cup of batter per pancake into your pan

    and add your chunks of cashew butter cups to the surface of the pancakes

  4. Cook the pancakes about 2-3 minutes on the first side before flipping and cooking on

    the other side for about 1-2 minutes (or until cooked through)

  5. Serve drizzled with your favorite Justin’s nut butter!


Recipe courtesy of Catherine Haley (@caths.plate)