Vegan Cashew Pancakes

Did someone say pancake day?

Yep, here at Nut Blend HQ, we can't wait to be flipping all the pancakes on Tuesday - whether it's savoury; sweet; for breakfast; lunch; dinner or as a quick snack - you name it, we're having pancakes.

And not only is this recipe easy to make but it's completely gluten-, dairy-, sugar-, egg-free; suitable for a plant-based diet and has just four natural ingredients.


Ingredients (makes 6 American-style pancakes):

  • 50g rolled oats
  • 20g cashew nuts (raw or roasted)
  • 40g buckwheat flour / gluten-free flour
  • 200ml water

Optional:

  • ½ tsp cinnamon
  • ¼ tsp vanilla
  • Handful blueberries


Method:

1. Put the ingredients - including cinnamon if you're using it - in a blender (we used a NutriBullet) and blitz until a smooth mixture is formed. If you want to make blueberry pancakes, either crush them in the blender or stir them into the final mixture whole.
2. Heat coconut oil in a pan and pour in the mixture until your desired size - we love American-style but you can make a larger, slightly thinner crêpe.
3. Fry until it's cooked on one side and then flip and fry the other side.


Finally, douse your pancake stack with your favourite toppings - a few of ours include Nut Blend Nut Butter (inevitably), fresh fruit, raw cacao nibs, pecans and a dollop of coconut yoghurt. On the other hand, opt for savoury and try smashed avocado, sweetcorn, feta, lemon juice and tahini.


Have a flippin' fantastic day...