These sugar-free vegan pancakes are so fluffy and delicious, they're the perfect way to start the weekend. Topping them with a blueberry cashew sauce instead of maple syrup makes them healthier yet just as rich and indulgent.
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!
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.