I told you my cashew custard would be making another appearance!
Here it is used as the dressing but also as part of the pancake mix (this can be substituted for regular cashew butter if you are not planning on making cashew custard). The pancakes are perfect for a summer brunch or dessert and you can dress them up however you fancy… I warn you now, they are pretty filling!
When cooking pancakes, I find that it helps to keep them fairly small, no larger than fist sized rounds as otherwise it can be tricky to flip them…or maybe I just haven’t got the knack!
I have also topped my with chia jam, such a simple recipe of mashed berries and ground chic seeds. The sweetness of the berries really shines, but you could add some extra sweetener to the mix if you prefer.
Makes approx. 6 medium thick pancakes. (serves 2-3
for brunch or dessert)
½ cup mix of white spelt flour (or GF mix-* I used buckwheat and tapioca)
3 tbs rolled oats (GF if necessary)
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract
1 tbs agave
1/3 cup soy milk
1 tbs softened cashew butter (or 2 tbs cashew custard)
1/3 cup chopped strawberries (add last)
Mix the wet ingredients together in a small bowl. Combine the dry ingredients in a separate bowl then add the wet and mix. Add chopped strawberries last and lightly mix through. Spoon
dollops on a lightly oiled hot frying pan and fry till golden for a couple of minutes each side.
Serve with cashew custard, yoghurt or fruit.
You'll find more pancake recipes here.
* for further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.