Buckwheat & Blueberry Pancakes with Maple Cashew Cream


Preparation info

  • Difficulty


  • Makes:

    12 x 8 cm


Appears in

Easy Vegan

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.

PREPARATION: 10 minutes, once cashew cream is made
COOKING: 15 minutes


  • 2–3 tablespoons maple syrup, plus extra for drizzling
  • 250 ml (9 fl oz/1 cup) cashew cream
  • 50 g ( oz) buckwheat flour
  • 50 g ( oz/ cup) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • 1 tablespoon caster (superfine) sugar
  • 1 pinch fine sea salt
  • 200 ml (7 fl oz) non-dairy milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon vegetable oil, plus more for frying
  • 2 tablespoons mashed banana
  • 100 g ( oz/ cup) blueberries, plus extra to serve


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 a little oil. Wipe the oil over the base of the pan with a paper towel. When the pan is hot, drop in heaped tablespoons of the batter and cook over a medium–high heat for 1 minute, or until bubbles start to form on top. Flip and cook for about 30 seconds more. Repeat until the batter is used up, keeping the cooked pancakes warm.

Serve with a dollop of the chilled maple cashew cream, a drizzle of maple syrup and some extra blueberries.