GLUTEN-FREE FLAX PANCAKES WITH BLACKBERRY CASHEW CREAM

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I’m a bit pancake-crazy. I just love whipping up different kinds of batters, and experimenting with toppings. Having tried almost every kind of gluten-free mix on the market, it’s a toss up between Pamela’s and The Pure Pantry. The latter does a wonderful buckwheat pancake mix, which is nutty and brown. My family, however, prefer Pamela’s because it gives them more of a traditional “yellow” pancake. I always customize my mixes with healthy little additions.

So, for this week’s recipe, I used good old Pamela’s.

I’m also obsessed with cashew cream. It’s the perfect vegan alternative to cheese and cream. So, you’ll be seeing me using it in a lot of recipes.

Blackberry Cashew Cream:

2 cups of whole raw cashews (they must be raw)

Filtered water

1/2 cup frozen blackberries

1tbsp agave nectar or Xylitol

Cover the nuts with the filtered water and soak overnight. In the morning, rinse them well and place them in a high-speed blender (a Vitamix is ideal). Now, the amount of water you add will depend on how thick you want your cream to be. I think it’s best to experiment. So, first try adding about 3/4 cup water and blend really well (until thick and creamy). If it’s too thick, add a little water. You really want your cream to be the consistency of regular whipped cream. When it has reached the desired consistency, add the berries and the agave/xylitol. Blend for a further 30 seconds, or until the cream has turned purple.

Scoop the cream out into a glass container. Cover and chill for about 1 hour or longer.

Fruit Topping: 

I like to add warm fruit to winter pancakes, so in this case I added warm apples and raisins.

2 large Granny Smith apples, peeled, cored and cubed.

1tbsp water

1/2 cup raisins.

Place all the ingredients in a heavy saucepan over a low heat. Continue to stir and the apples simmer. You want them to be tender, so don’t overcook them into a mush.

The Pancakes: 

To serve 4 – 6

Pamela’s Gluten-free mix

Additions: I added 3 tbsp ground flax seed, 2 tbsp melted coconut oil, 1tbsp almond milk.

To Fry:

I always fry pancakes in raw coconut oil because it gives them a wonderful taste, and is super-healthy.

I heat about 2 tbsp of the oil in my cast iron frying pan, and when it’s bubbling away, I add the batter.

To Serve:

Make sure your pancakes are piping hot before serving. It helps to warm the plates. Serve with a good dollop of cashew cream and and spoon of the warm fruit.

BTW: The cream will stay good for 2 days in a sealed container in your fridge.

 

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