Pancakes with Herb Cream Cheese
Ingredients
Pancakes
- 300 ml soy milk
- 100 g whole-grain wheat flour
- 100 g chickpea flour
- 30 g coconut sugar
- 2 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp salt
Herb cream cheese
- 1 cup cashews
- 1/3 cup pine nuts
- 1 1/4 cup hot water
- 1 cup plant milk
- 1 Tbsp nutritional yeast
- 1 tsp salt (more to taste)
- Freshly ground black pepper (to taste)
- 1 Tbsp lemon juice
- A handful of fresh mixed herbs (dill, oregano, parsley)
Serving
- 1/3 cup roasted and crushed pine nuts
- Mixed herbs or baby salad leaves
Preparation
In a bowl combine flours, salt, and sugar.
Add milk and mix.
Place a tablespoon with 1 tsp of baking soda over the bowl, pour vinegar over soda and let bubbles drip onto the batter. Mix in well.
Set your non-stick pan on medium-high heat, let warm up. When it has reached the desired temperature, use the tablespoon to portion out the batter on the surface.
Cover with a lid, let cook for 1-2 minutes, depending on the size chosen. The surface will go bubbly because of a chemical reaction between soda and vinegar. Flip when there’s still a hint of moisture visible on the top of the pancake, and cook for 1-2 minutes more on the other side.
When they are ready, let them cool for another 5 minutes on a plate uncovered. The leftover moisture will evaporate and they will become even more fluffy.
Herb cream cheese
Pour the water over the nuts and let sit for 15 minutes.
Drain the nuts and put them in the blender, add the rest of ingredients for the cheese.
Blend for 2 minutes until the mixture is evenly green and smooth.
Put in a fridge for a couple of hours or enjoy straight away.
Serve on top of pancakes with crushed pine nuts and mixed herbs.
