The days are getting shorter and colder and we naturally reach for denser, grounding foods. These pancakes are vegan, gluten-free, refined sugar-free and nutrient dense. In my opinion they are more delicious than traditional pancakes and ideal for Sunday brunch. Although this recipe is simple, the variety that can be created is endless.
Ingredients
3/4 cup Organic Traditions Pancake and Waffle Mix
3/4 cup homemade cashew milk (recipe below)
1 tbsp ground flaxseeds
1 tbsp of olive oil, coconut oil or avocado oil.
Sprinkle of himalayan salt
The above mixture will make 3 small pancakes.
Add 1 tbsp of oil or butter of choice to the pan and add 1/3 of batter.
Cook on medium for 4 minutes on each side. Remove and continue with the rest of the batter until done. Stack on top of each other, top with fruit of choice and real maple syrup. Enjoy!
Flavoring options:
- Mixing blueberries, strawberries, pumpkin puree, mashed bananas or grated apples into the batter,
- Add vanilla powder or extract to the batter
- Sprinkle the pancakes with cinnamon
- Top with fruit of choice and real maple syrup
Cashew Milk
Ingredients
1/4 cup cashews ( soaked for at least 4 hours or overnight)
1 cup water Instructions Drain and rinse cashews.
Add with the water to the blender and blend until smooth. The result is a delicious and creamy nut milk.
