Buckwheat pancakes with strawberries & cashew nut cream
By Sarah Stevens (Naturopath & Nutritionist)
Ingredients (Serves 8 pancakes):
- 1/2 cup buckwheat flour
- 1 tsp gluten free baking powder
- 1 organic egg
- 1 teaspoon honey/maple syrup
- 250ml rice or almond milk
- Coconut oil, for pan
- 150g raw cashew nuts
- 120ml water
- 1/2 teaspoon honey/maple syrup
- 1 tsp natural vanilla extract
- 1 punnet strawberries, washed and drained
Mix flour and baking powder in a large jug. Add egg, honey and milk. Whisk to remove lumps. Leave 10 minutes to settle.
To make cashew nut cream, whiz nuts, water, honey and vanilla in a food processor until creamy.
Pour a light coating of coconut oil into a frying pan ad place over high heat. Carefully pour in one-eighth of the batter, swirling to make a thin layer. Reduce heat slightly and, when the underside of the pancake is browned, flip over to brown the other side. Keep warm while making more pancakes from remaining batter, oiling pan as needed. Serve with quartered strawberries and cashew nut cream.