Pink Berry Pancakes with Cashew Cream

  • Tangy raspberry pancakes with sweet cashew cream.
  • Vegan & Gluten-Free.
  • Perfect for Valentine’s Day.
  • Quick & easy to make.

Other Ingredients

  • Water


  1. Soak cashews in water for at least 2 hours.
  2. In a big bowl, mix flours, almond milk and raspberry powder.
  3. Heat a non-stick pan over a medium heat and brush with a little bit of coconut oil.
  4. Put two-three spoons of batter per pancake into the pan, and fry for 1-2 mins per side.
  5. Drain and rinse cashews thoroughly. Place soaked cashews in the bowl of a food processor or blender with the little water, sweet freedom sweetener, vanilla and a pinch of salt. Blend, slowly adding more water, until you reach desired creamy consistency.
  6. Layer pancakes with cashew sauce and sprinkle with raspberry powder.
  7. Enjoy!
Pink Berry Pancakes with Cashew Cream Pink Berry Pancakes with Cashew Cream