Happy Friday everyone! The weekend is here and there isn’t anything better than sleeping in and waking up to a stack of thick, fluffy, cloudy pancakes. Especially when they involve both cashews and blueberries aka two of my favourite ingredients ever. Don’t you think they make the ultimate combo?
Gotta love plump, juicy blueberries. Now that the weather is finally looking up and getting warmer, I’m starting to see an abundance of these lovely little fruits in the shops. Which is a fabulous thing, since they pair super well with so many different ingredients.
I wanted to use them with cashews since I’ve been recently trying this new cashew milk by Ecomil. Can I just say how lovely it is? It has a really nice mellow flavour which works super well both in savoury and sweet recipes, as it doesn’t overpower the rest of ingredients but still adds a certain je ne sais quoi. Simply fantastic. And so good for you too, since it’s made with all wholesome ingredients – free from refined sugars and artificial thickeners – what’s not to love?
Want me to tell you more about the pancakes? Because I could go on for hours, talking about them and dreaming about the next time I’ll make them (spoiler alert: probably tomorrow because they are THAT good). They’re super fluffy, even though they’re 100% made from plants. You know how vegan pancakes tend to be a lil’ too flat? Oh well, these pancakes ain’t got nothing to worry about, since they’re thick to boot!
Plus blueberries!!! Lil bits of juicy goodness!!!! Have I mentioned how good they are??? ‘Cause… mmm… they truly are!
If you’re not 100% sold on this beauties (you lovely weirdo), let me tell you how wholesome they are. First of all, they’re made with wholegrain flour, which makes them higher in fibre and as a result, they’re more filling and will keep you satisfied for hours. Then, we have both cashew butter and cashew milk to add not only moistness, but some extra protein and good fats too. And while we’re talking good fats, I will mention that there’s also a bit of olive oil added – one of the healthiest fats out there! On the sugar front, I tried to keep things naturally sweet, using some coconut sugar in place of refined white sugar. I love coconut sugar since it has a lovely hint of vanilla and coconut, plus a lower glycemic index, which also adds to the fact that there pancakes are such a filling breakfast. Like, I love love love indulging as much as the next person, but if we can have healthy pancakes which taste every bit as good as the real deal, I’m totally signing up for it. Who’s with me?
Before I leave you to enjoy this recipe, let me share a couple of tips with you. Vegan pancakes can be tricky to make since there’s no egg to keep them together, but here are so tricks that work super well for me:
- If possible, use a non-stick pan and grease it with some olive oil/coconut oil. Technically, there’s no need to grease this kind of pan, but I find that tehy work best if you do, and this will also help you get golden pancakes (which is often difficult when the batter lacks egg yolks to add pigment).
- Start with medium-high heat and work your way down to medium. If you cook them in high-heat: you’ll burn the poor things. If, on the other hand, the temperature isn’t high enough: they won’t get all nice and golden.
- If you intend to add blueberries or any other kind of frozen fruit to the batter, you’ll need to cover them in flour first or else they’ll break down too soon and turn the batter green. This tip can also be applied to baking!
I really really hope you guys like this recipe as much as I do! Don’t forget to tag me on Instagram if you give them a go @earthlytaste