Vanilla Pancakes with Raw Cashew Cream - I Quit Sugar https://thesourcebulkfoods.com.au/wp-content/uploads/2018/03/e72ff7604987175c849dd24c10584bfb_980x0_c_85_ns_v41.jpg Breakfast, Desserts 1 1/2 cup almond meal 4 eggs at room temperature 1 teaspoon baking soda 2 1/2 cups almond milk (or other milk) 1 tablespoon rice malt syrup 1/4 teaspoon vanilla powder pinch of sea salt   Cashew cream: 2 cups cashews, soaked in water for at least 4 hours 1 1/4 cups water 1 teaspoon rice malt syrup pinch of sea salt 1/4 teaspoon vanilla powder 1 teaspoon lemon juice Whisk together all ingredients for pancakes in a bowl. Allow mixture to stand for 15-20 minutes, this makes it even tastier and easier to deal with when frying. Heat coconut oil in a fry pan on medium heat. Add in a small amount of mixture and heat until they are golden brown on both sides. Set aside and repeat with remaining mixture. To make the Raw Cashew Cream, mix all ingredients in a blender. Serve on top of pancakes with berries.   TIP: If pancake batter feels loose and difficult to handle, add 1 tablespoon of psyllium husk and let the batter stand for a further 5 minutes. Different almond meal binds differently with eggs and it can therefore differ slightly.     PT35M
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Vanilla Pancakes with Raw Cashew Cream – I Quit Sugar

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Vanilla Pancakes with Raw Cashew Cream – I Quit Sugar

Pancake recipes have come a long way since the original flour, butter, eggs and milk recipes that our Grandmother's made for us! With new gluten free, dairy free, paleo, vegan and even sugar free options, pancakes can be enjoyed as a healthy treat by everyone!

An old tradition stemming from Lent, Shrove Tuesday or Pancake Day is still celebrated and enjoyed in many countries.

The Team at I Quit Sugar offer a plethora of healthy recipes that manage to convert all of your favorite meals into healthier alternatives, without the use of refined sugar.

Recipe byย  I Quit Sugar team

INGREDIENTS

1 1/2 cup almond meal

4 eggs at room temperature

1 teaspoon baking soda

2 1/2 cups almond milk (or other milk)

1 tablespoon rice malt syrup

1/4 teaspoon vanilla powder

pinch of sea salt

 

Cashew cream:

2 cups cashews, soaked in water for at least 4 hours

1 1/4 cups water

1 teaspoon rice malt syrup

pinch of sea salt

1/4 teaspoon vanilla powder

1 teaspoon lemon juice

TIME

35

SERVES

2

DIFFICULTY
METHOD

Whisk together all ingredients for pancakes in a bowl. Allow mixture to stand for 15-20 minutes, this makes it even tastier and easier to deal with when frying.

1

Heat coconut oil in a fry pan on medium heat. Add in a small amount of mixture and heat until they are golden brown on both sides. Set aside and repeat with remaining mixture.

2

To make the Raw Cashew Cream, mix all ingredients in a blender. Serve on top of pancakes with berries.

 

TIP: If pancake batter feels loose and difficult to handle, add 1 tablespoon of psyllium husk and let the batter stand for a further 5 minutes. Different almond meal binds differently with eggs and it can therefore differ slightly.

 

 

3

Breakfast

WHERE TO

FROM HERE?

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