-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 1 | banana |
| 100g | oats |
| 2 | tbsp cashew butter |
| 170ml | plant milk |
| 1 | tsp baking powder |
TOPPINGS
| @prispuddingsCashew Pie, Pocket Sized Pies | |
| Raspberry chia jam | |
| Cashew butter caramel |
Lining these guys up for breakfast tomorrow. So ready for the weekend 🥞🧇⠀⠀
METHOD
- Blend all pancake ingredients excl baking powder until smooth with a beautiful bright pink tint
- Stir in baking powder
- Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
- When the top side starts to bubble, flip, and cook the 2nd side for 1 minute
- Stack up and serve with toppings of your choice
- For the cashew butter caramel - mix 3 tbsp of cashew butter with 2 tbsp of coconut oil and 2 tbsp of agave or maple syrup
- For the raspberry chia jam - heat 100g of raspberries and 2 tbsp agave or maple syrup, and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken