This conversation is sponsored by Silk and showcases light and fluffy cinnamon sugar pancakes made with their Silk Cashewmilk instead of dairy. The opinions and text are all mine.
We’re intense pancake eaters over here. I make them every weekend, with hopes that I’ll have enough leftover to reheat for busy weekday mornings.
It rarely happens these days, now that the kids have near-adult appetites. Looks like they’ll either have to stop growing, or I’ll need to begin making double batches.
Cinnamon Sugar Pancakes
Last weekend I made my regular pancake recipe, but with a few significant tweaks that involved copious amounts of cinnamon and sugar, and new Silk Cashewmilk.
I’ll admit that I was initially skeptical that cashew milk could be a reasonable replacement for my regular whole milk (thickness/fattiness and taste). Cow’s milk is what I know, and I’ve cooked with it for years.
Turns out Silk Cashewmilk is super creamy, and the cashew flavor is quite subtle. I’ve found a hint of nuttiness in most foods, sweet or savory, isn’t a bad thing at all!
The pancakes turned out tasting like light and fluffy cinnamon toast disks of breakfast-y goodness! My 10 year old said:
MOM. These taste better than your regular pancakes.
I kid you not. (Also, I didn’t pay her to say that.)
We topped our cinnamon sugar pancakes with melted butter and more cinnamon sugar (why not). If you can’t have dairy or lactose, skip the butter and use warm maple syrup or even a little coconut oil. But definitely use the cinnamon sugar.
It’s almost time for the recipe, but first this!
About New Silk Cashewmilk
- It’s has a light creamy cashew taste, perfect in recipes or poured over cereal.
- It has 50% more calcium than dairy milk with only 60 calories per serving (25% less than skim milk*).
- It’s an excellent source of calcium and vitamin D.
- It’s been verified by the Non-GMO Project.
- It’s lactose-free and dairy-free.
- It’s free of soy, gluten, casein, peanuts, egg and MSG*.
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Ready for the recipe now? You’re welcome.
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon baking powder
- 1 large egg
- 1 cup Silk Original Cashewmilk
- 2 tablespoons vegetable or canola oil
- Butter and extra cinnamon sugar for topping
*Silk Original Cashewmilk: 60 cal/serv; skim dairy milk: 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk. Please check product labels for allergen statements.
This conversation is sponsored by Silk. The opinions and text are all mine.