These sugar-free vegan spelt pancakes are a weekend staple for me, and I can't imagine a better way to start off a cosy Sunday. Okay, maybe morning sex is better. But these are a close second! As with all my recipes, these are free from dairy and refined sugar. yet they're so fluffy and delicious. I mean, just look at them:
They taste great with some fruit and vegan butter on top. However, if you wanna take it further, you have to try this light & creamy blueberry sauce. I do love maple syrup, but I find it to be way to sweet for my taste, so I like to make this sauce to jazz up the pancakes. It tastes great, and it doesn't make me feel sick after wards. Win win! Cashews lend this sauce a thick and smooth consistency while the blueberries and vanilla give it an irresistible flavour.
So as I was taking the photo, I somehow managed to drown the pancakes in the sauce but you can never have too much sauce, right? And being that these are a breakfast item (or dinner, who am I to judge) the sauce also helps fulfil some of your daily vitamin and mineral requirements. (Refer to the nutritional chart for more info)
I kept the pancakes themselves plain in this recipe, but you can totally add in some extra blueberries or even chocolate chips while cooking.
Whisk together all the dry ingredients for the pancakes in a large bowl.
Add in the Almond Milk and Vanilla Extract and mix together.
Lightly grease a non-stick pan with a neutral tasting oil. (Grapeseed Oil is a good option) Heat the pan over medium heat, and once it's hot enough, drop 1/3 cups of batter. You'll know one side is done when it starts bubbling up. Then flip over and cook for another minute or so, keeping close watch so they don't burn.
In a high-speed blender, blend all ingredients together. If you don't have a high-speed blender, you can try soaking the cashews in boiling water for up to 30 minutes to soften them.
Pour over the pancakes and enjoy!
Ingredients
Directions
Whisk together all the dry ingredients for the pancakes in a large bowl.
Add in the Almond Milk and Vanilla Extract and mix together.
Lightly grease a non-stick pan with a neutral tasting oil. (Grapeseed Oil is a good option) Heat the pan over medium heat, and once it's hot enough, drop 1/3 cups of batter. You'll know one side is done when it starts bubbling up. Then flip over and cook for another minute or so, keeping close watch so they don't burn.
In a high-speed blender, blend all ingredients together. If you don't have a high-speed blender, you can try soaking the cashews in boiling water for up to 30 minutes to soften them.
Pour over the pancakes and enjoy!
