Easy Plant-Based Whole Grain Pancakes With Cashew Butter Recipe

You won't find a more satisfying plant-based breakfast.

This whole grain version of pancakes is fortified with a few ingredients that are perfect sources of nutrients when you're following a plant-based diet. This meal packs 14 grams of protein into each serving, so it's the perfect breakfast for mornings when you need extra fuel.

Kodiak Cakes makes a wonderful pancake mix that's made with 100 percent whole grains. All it takes to whip up a batch of delicious plant-based pancakes is adding one cup of liquid. Here, we've used a plant-based hemp beverage from Pacific Foods, which has a creamy, nutty flavor, and it's also a great source of omega-3 and omega-6 essential amino acids.

If you top your stack with honey and fresh berries, you'll get an extra dose of vitamins, minerals, and antioxidants, along with a natural sweetness. Cashew butter makes this a truly hearty breakfast, and it's a creamy complement in place of sugary syrup. You'll get protein from both the pancakes and the cashew butter, so you'll feel fueled throughout your morning—not left with a carb crash or a sugar rush like you might with traditional diner-style pancakes.

You could even meal prep these pancakes for the week ahead! Simple make a big batch and freeze the pancakes in an airtight container for later use. Just grab them from the freezer and defrost when you need. You don't have to fire up a skillet every time!

These pancakes prove you can follow a plant-based breakfast and still enjoy some of your favorite foods. Swapping in a plant-based mix and a plant-based liquid in place of milk are easy swaps to make—once you try this recipe, you'll never go back to your old box mix.

Makes 2 servings

Ingredients

1 cup Kodiak Cakes Buttermilk Flapjack and Waffle Mix
1 cup Pacific Foods Unsweetened Hemp Original beverage
2 Tbsp cashew butter
1/2 cup blueberries
1/2 cup strawberries
2 Tbsp honey

How to Make It

  1. Whisk pancake mix and the hemp beverage in a medium bowl until lump-free. Heat a seasoned cast-iron skillet over medium-high heat, and pour in 1/2 cup pancake mix. When the pancake starts to bubble, about 3 minutes, flip over and cook for another minute.
  2. Place a dollop of nut butter on top of each pancake and make a stack. Top the stack with berries, and drizzle with honey.

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Carlene Thomas, RDN
Carlene Thomas RDN, LD is a registered dietitian, nutritionist, and culinary creator. Read more
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