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