Blueberry Cashew Pancakes

Serves 6
c/o Alison Patt (08), MBA, President and CEO of Thomas Cuisine


garbanzo bean flour 3 cups
sea salt 11⁄2 tbsp
baking powder 3 tbsp
coconut sugar 6 tbsp
cold water 13⁄4 cups
pan spray
fresh blueberries 2 cups
cashews 3⁄4 cup
real maple syrup or honey 11⁄2 cups
avocado or coconut oil butter 1⁄4 cup


  1. Wash all produce before use.
  2. Heat a griddle or nonstick pan over medium high.
  3. Mix the flour, salt, baking powder, and sugar in a bowl.
  4. Slowly add the water until desired thickness is reached. It should be pourable and spread while cooking.
  5. Spray griddle or pan and scoop batter into circles, allowing space for expansion.
  6. Evenly distribute about half of the blueberries and cashews onto pancakes.
  7. When pancakes begin to bubble evenly across and start to look dry around edges (about 1-3 minutes), flip over and begin cooking the other side (additional 30 seconds to a minute).
  8. After they are cooked through, arrange onto plate and garnish with butter, blueberries, and cashews.
  9. Serve with maple syrup.
Blueberry Cashew Pancakes with syrup
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