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!