Cashew Coconut Cream Ingredients
1/2 cup raw cashew nuts
1/2 cup coconut butter
1/2 cup water
1 tsp vanilla bean paste
2 tsp coconut sugar
Directions: Add all the ingredients to a high speed blender and blend until the consistency is nice and smooth. Place the cream in a bowl and store it in the fridge for a minimum of 1 hour before serving.
Ingredients (6 small or 3 larger pancakes)
½ cup buckwheat flour
½ cup brown rice flour
1 tablespoon coconut oil
1 teaspoon vanilla essence
1 tablespoon maple syrup
1 teaspoon baking powder
juice of ½ lemon
Mix the dry ingredients together (flours & baking powder), then add the water and lemon juice, maple syrup and coconut oil and mix until consistently blended. The coconut oil will mix in easier if it is soft.
Heat a teaspoon of coconut oil in a pan and add the pancake mix. The pancakes work nicely if they are about 1/2 cm thick. Cook on one side until bubbles start to appear on the top and the pancake can be easily flipped, then flip and cook for around one minute on the other side.
The pancakes are already quite sweet so don’t need much sweetness added to them. Enjoy with fresh fruit or berries, yoghurt, coconut flakes and a small drizzle of pure maple syrup.
This recipe is vegan and gluten free. Enjoy!