If weekend breakfasts are your thing, these Flourless Pumpkin Spice Pancakes and this Hash Brown Breakfast Casserole belong on your rotation too.
On the mornings when bacon and eggs feel too routine, Almond Flour Pancakes with Chocolate Cashew Syrup are exactly what you want — a stack of tender, golden pancakes with a warm maple scent and a rich chocolate cashew drizzle that works just as well as a dipping sauce as it does poured straight over the top.
The batter is one bowl, start to finish — whisk all the pancake ingredients together, cook over medium-low heat until bubbles form, then flip. The chocolate cashew syrup comes together in a small pot on the stovetop: combine all five ingredients over low heat and stir until melted. These are grain-free and gluten-free, and the people at your table who normally eat wheat will never know the difference — they’re just genuinely good pancakes.
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💛 Why you’ll love this recipe
- One-bowl batter: All the pancake ingredients whisk together in a single large bowl — no special equipment needed.
- Made with almond and coconut flour: Both flours go into the batter — no all-purpose flour required — and the result is a tender pancake that holds together well.
- A syrup worth making: The chocolate cashew syrup is five ingredients melted on the stovetop — smooth, chocolatey, and slightly nutty — and it doubles as a dipping sauce.
- Maple flavor built in: Maple extract goes right into the batter, so these taste like the real thing even before any syrup hits the stack.
- Grain-free and gluten-free: No wheat or grains — great for anyone avoiding gluten, and genuinely good for everyone at the table.
- Makes a full batch: The recipe yields 15 pancakes — enough to feed the whole table with some to spare.
👉 Easy ingredient swaps
- Almond milk can be swapped for any other unsweetened non-dairy milk you have on hand.
- Golden monk fruit sweetener can be replaced with another granulated sweetener that measures 1:1 with sugar.
- If you don’t have cashew butter for the syrup, another nut or seed butter works in its place — the flavor will shift slightly but the texture will come together the same way.
- Maple extract is what gives the batter its pancake-shop flavor. If you’re out, vanilla extract is a fine stand-in, though the maple note won’t be as pronounced.
✨ Variations
- Top the stack with fresh berries or chopped nuts for a different texture and finish.
- A drizzle of Allulose Caramel Sauce makes a great swap for the chocolate cashew syrup if you want a caramel spin.
- Serve the syrup warm in a bowl on the side for dipping instead of pouring it over — it works beautifully either way.
- Add whipped cream on top for a more over-the-top weekend breakfast.
〰️ How to serve
- Stack a few pancakes and pour the warm chocolate cashew syrup over the top — or keep it in a bowl on the side for dipping.
- Scatter fresh berries or chopped nuts over each serving before the syrup goes on.
- Round out a weekend brunch spread with a savory side like this Sausage Breakfast Casserole.
- Planning a full pancake brunch? Set these on the table alongside Flourless Pumpkin Spice Pancakes for a spread with two different flavor profiles.
💬 FAQs
How do I know when to flip the pancakes?
Flip once bubbles begin to form on the surface — that’s the cue the bottom is set and ready. Cook over medium-low heat so the center has time to cook through before the edges over-brown.
Can I use something other than cashew butter in the syrup?
Yes — another nut or seed butter can stand in for cashew butter. The flavor will be a bit different, but the syrup will still melt together the same way over low heat.
Do the pancakes taste sweet enough on their own, without the syrup?
The batter includes both golden monk fruit sweetener and maple extract, so they’re lightly sweet on their own. One reader described them as ‘semi sweet even without syrup’ — the chocolate cashew drizzle adds a richer finish if you want it.
What other toppings work on these pancakes?
Fresh berries, chopped nuts, whipped cream, and caramel are all noted as good topping options in the recipe. The pancakes are versatile enough for most sweet toppings, so use what you have on hand.
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Almond Flour Pancakes with Chocolate Cashew Syrup
Ingredients
- Pancakes
- 1 cup almond flour
- ⅓ cup coconut flour
- 2 tablespoons golden monk fruit sweetener
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ cup almond milk
- 2 teaspoons maple extract
- 6 extra-large eggs
- Avocado oil cooking spray
- Chocolate Cashew Syrup, optional
- 5 tablespoons coconut oil
- ½ tablespoon unsweetened cocoa powder
- 1 tablespoon golden monk fruit sweetener
- 1 tablespoon coconut butter
- 1 tablespoon cashew butter
Instructions
- In a large bowl, whisk together all pancake ingredients.
- In a medium-sized pan, over medium-low heat, spray avocado oil cooking spray and allow to preheat. Using a ladle, pour pancake batter into pan. Flip once bubbles begin to form.
- For the syrup, in a small pot, combine all syrup ingredients over low heat. Stir until melted. Remove from heat and pour over pancakes or use as a dipping sauce. Enjoy!
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