Cinnamon Cashew Butter Pancakes

• 1/4 cup Coconut Flour
• 1 tablespoon Tapioca Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cinnamon
• 1/8 teaspoon Nutmeg
• 2 tablespoons Cashew Butter
• 1/2 cup Almond Milk
• 1 Egg
• 1/2 teaspoon Vanilla Extract

1. Have a griddle heating up to a medium-low temperature and grease with your choice of oil (i.e. ghee or coconut oil spray).
2. In a small bowl, mix all of your dry ingredients till combined.
3. In a larger bowl, whisk all of your wet ingredients till combined.
4. Pour the dry ingredients into the wet and whisk till combined.
5. Use a large spoon to make slightly bigger than silver dollar size pancakes.
6. Let cook for 2-4-minutes on one side and flip and cook for an additional 2-3-minutes.
7. Place on a cooling rack and either wrap + store in the freezer or serve immediately.

coconut flour, tapioca flour, baking soda, cinnamon, nutmeg, butter, almond milk, egg, vanilla

Taken from food52.com/recipes/78373-cinnamon-cashew-butter-pancakes (may not work)