Buckwheat and blueberry pancake stack with cashew cream and maple syrup

Makes 12

Ingredients

½ cup of buckwheat flour

½ cup of blanched almond flour

4 eggs

2 tsp your choice of sweetener, I used Norbu, made from the monkfruit

1 tsp baking powder

2-4 tbsp your favourite milk

1 cup fresh or frozen blueberries

cashew cream and maple syrup to serve

Method

Whisk everything together except the blueberries and milk. Add 1 tbsp milk at a time until you get a thick batter consistency.

Heat some butter in a large pan and spoon in to make 4 small pancakes. Put a few blueberries on top of each one, cook for 1 minute or so until golden brown, and then flip over for another minute. Repeat 3 times until the pancake mix is used up. Layer pancakes with the cashew cream and drizzle with maple syrup. You should have about 12.

Cashew Cream

 Makes 1 cup

This can be used as a crepe filling or cake filling (using less liquid)

This makes a nice substitute for yoghurt to top your breakfast with.

To get that yoghurt tang use ½ tsp of lemon juice per tbsp. of cashew cream.

½ cup raw cashew nuts

2 cups of hot water

1 medjool date, pitted. You can leave out the date if you want to use it in a savory dish.

Method

Soak nuts for half an hour then drain, reserving ½ cup of the liquid. Process the nuts, liquid and date until very smooth and creamy. To use as a cake filling or similar you can use less liquid and maybe use another date. You could add some cacao if you want a chocolate hit!