Buckwheat & Blueberry Pancakes with Maple Cashew Cream

Name: Buckwheat & Blueberry Pancakes with Maple Cashew Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes: 12 x 8 cm (3¼ inch) pancakes
Ingredients: 100 g (3½ oz/⅔ cup) blueberries, plus extra to serve; ½ teaspoon baking powder; 50 g (1¾ oz/⅓ cup) plain (all-purpose) flour; 1 pinch fine sea salt; 1 tablespoon caster (superfine) sugar; ½ teaspoon vanilla extract; 200 ml (7 fl oz) non-dairy milk; 2 tablespoons mashed banana; ½ teaspoon vegetable oil, plus more for frying; 2–3 tablespoons maple syrup, plus extra for drizzling; 50 g (1¾ oz) buckwheat flour; 250 ml (9 fl oz/1 cup) cashew cream

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

Brunch
Breakfast
Vegan

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 <