Buckwheat & Blueberry Pancakes with Maple Cashew Cream

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Preparation info
  • Makes:

    12 x 8 cm

    pancakes
    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
Easy Vegan

By Sue Quinn

Published 2015

  • About

Pancakes are always delicious but sometimes it’s nice to ring some changes. Here the buckwheat flour imparts a rich, nutty and slightly sour taste, which marries well with the luscious cashew cream.

Ingredients

  • 2–3 tablespoons maple syrup, plus extra for drizzling
  • 250 ml (9 fl oz/1

Method

Stir the maple syrup into the cashew cream and chill until ready to serve.

In a mixing bowl, whisk together the flours, baking powder, sugar and salt. In a jug, mix together the milk, vanilla, the vegetable oil and the mashed banana. Gradually whisk the wet ingredients into the dry to form a smooth batter. Fold in the blueberries.

Heat a large heavy frying pan and add <