Winter Spiced Pancakes

• Delicious Christmas breakfast idea.
• These pancakes will make your house smell very festive!
• Vegan & Gluten-Free.

Plain White Flour, Gluten-Free, 1kg (Dove's Farm)

350g Gluten-Free Flour

Oatly Organic Oat Drink 1 Litre

200ml Oat Milk

Fine Oatmeal, Organic 1kg (Sussex Wholefoods)

2 Tbsp Fine Oatmeal

Organic Coconut Sugar (1kg) - Sussex Wholefoods

2 Tbsp Coconut Sugar

Gluten-Free Baking Powder 130g (Doves Farm)

1 Tsp Baking Powder

Organic Ceylon Cinnamon Powder (100g) - Sussex Wholefoods

1 Tsp Cinnamon Powder

Ground Cloves 50g (Hampshire Foods)

1/4 Tsp Ground Cloves

Organic Ground Nutmeg 100g (Sussex Wholefoods)

pinch of Ground Nutmeg

Profusion Himalayan Rose Pink Salt - fine 500g

pinch of Salt

Dried Cranberries, Organic 1kg (Sussex Wholefoods)

to sprinkle on top

Organic Cashew Nuts (1kg) - Sussex WholeFoods

150g Cashew Nuts

Maple Syrup, Organic 250ml (Meridian)

1 Tbsp Maple Syrup

Virgin Coconut Oil, Organic 200g (Biona)

for frying the pancakes

Other Ingredients

• Water.

Method

1. Cover cashews with water and leave to soak for about an hour.
2. In a big bowl, mix flour, coconut sugar, oat milk, 200ml water and spices.
3. Heat a non-stick pan over a medium heat and brush with a little bit of coconut oil.
4. Put 2-3 spoons of batter per pancake into the pan and fry for 1-2 minutes per side.
5. Drain and rinse cashews thoroughly. Place soaked cashews in a food processor or blender with a little water. Blend, slowly adding more water, until you reach desired creamy consistency.
6. Pour Maple Syrup on your pancakes.
7. Top your pancakes with cashew cream and cranberries. Sprinkle some cinnamon on top.