Pink Berry Pancakes with Cashew Cream

• Tangy raspberry pancakes with sweet cashew cream.
• Vegan & Gluten-Free.
• Perfect for Valentine’s Day.
• Quick & easy to make.

Dove's Farm Gluten Free Self-Raising White Flour 1kg

200g Self Raising Flour

Oat Flour, Wholegrain 400g (Bob's Red Mill)

50g Oat Flour

Ecomil Nature Organic Sugar Free Almond Drink 1L

500ml Almond Milk

Freeze Dried Raspberry Powder 100g

4 tbsp Raspberry Powder

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

2 tbsp

Organic Cashew Nuts (1kg) - Sussex WholeFoods

150g Cashew Nuts

Sweet Freedom Fruit Syrup 350g

3 tbsp Sweet Freedom

Vanilla Paste 100ml (Little Pod)

a quarter-teaspoon of Vanilla Paste

Other Ingredients

• Water

Method

1. Soak cashews in water for at least 2 hours.
2. In a big bowl, mix flours, almond milk and raspberry powder.
3. Heat a non-stick pan over a medium heat and brush with a little bit of coconut oil.
4. Put two-three spoons of batter per pancake into the pan, and fry for 1-2 mins per side.
5. Drain and rinse cashews thoroughly. Place soaked cashews in the bowl of a food processor or blender with the little water, sweet freedom sweetener, vanilla and a pinch of salt. Blend, slowly adding more water, until you reach desired creamy consistency.
6. Layer pancakes with cashew sauce and sprinkle with raspberry powder.
7. Enjoy!