Pink Coconut Vegan Pancakes with Banana Cashew Cream
Ingredients
Pancakes
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1/2 cup coconut flour
- 1/2 cup whole meal flour
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 200 ml coconut milk
- 60 ml water
- 2 tablespoons melted dairy-free butter
- 1 tablespoon @unicornsuperfoods beetroot powder
Banana cashew cream
- 1/2 cup cashews, soaked in warm water for 15 mins
- 1 banana, sliced
- 1/4 cup oat milk
- 1 teaspoon vanilla bean paste
- 1 teaspoon coconut sugar or to taste
Preparation
Mix the chia seeds and water together in a small bowl and let it sit for 10 minutes until the mixture becomes gel.
In a bowl combine both flours and baking soda.
In a separate bowl combine coconut milk and 60 ml of water.
Add in chia-seed mixture, melted butter and apple cider vinegar, stir to combine.
Add in flour and beetroot powder, mix until just combined.
Pour about 2 tablespoons of batter per pancake onto preheated lightly greased pan. Cook 1 to 2 minutes on each side or until golden brown.
Make the banana cashew cream. Add all the ingredients into a blender and process until creamy and smooth. Add more milk if needed.
Serve pancakes warm with banana cashew cream and your favourite toppings. Enjoy right away!
