Instructions

1. Soak your cashews in water (not the one in the ingredient list) for at least 30 minutes. Drain the water and place the cashews in your blender.
2. Add in the eggs, water, vanilla, baking soda, cinnamon, and salt. Blend until smooth, about 45 seconds on high.
3. Heat a non-stick or seasoned cast iron skillet over medium heat. When it comes to temperature (it’s hot), begin making the pancakes. Very important that your skillet is pre-heated!!!!! The batter on a cold skillet will result in crepes.
4. 3 tablespoons of batter per pancake. Cook until the top is filled with bubbles, then use a thin spatula to flip over and cook another minute or two.
5. Repeat until all the batter is used up. Should make 12 large but thin pancakes. You can always make 24 smaller ones if you find them easier to flip.
6. To make the Low Carb Date Syrup
7. Soak the pitted (seeds removed) dates in the 1 1/2 cup of water overnight.
8. Pour the date and water mix into your blender,  add the liquid coconut and add in the vanilla. Blend on high until completely smooth.
9. Store in a glass jar in the fridge. It will become solid in the fridge, just sit at room temp to soften or gently heat to liquify again.
10. Macros for Date Syrup, per 2 tablespoons: Calories 69.4, Fat 6.7g, Carbs 2.1g, Fiber .2g, Protein 0.1g