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Vegan Chocolate Pancakes With Vanilla Cashew Cream
Sadly, I’ve been in this situation more times than I’d like to admit: I make a wonderful batch of pancakes, only to realize at the last minute that there is no maple syrup… "w0w, just gr8." What would you do Get creative! Turns out there are endless options of delicious (and healthy!) things you can make to drizzle over pancakes. My “syrup” is a thick and smoooooth cashew cream made with raw cashews | plant milk | natural vanilla extract | sea salt & coconut sugar. Yeah, so NEVER going back to syrup again… Thanks to @thrivingonplants for the pancake inspiration! -@thebakingspoon



Vegan Chocolate Pancakes
1 cup oats
1 cup plant/nut milk
1 1/2 banana
1/4 tsp cinnamon
2 tbsp carob powder (cocoa powder works too)
1 tbsp coconut sugar 

Method for Vegan Chocolate Pancakes
1. Blend the oats in a high-speed blender until a fine flour has formed.
2. Add the rest of the ingredients and blend until a smooth consistency is reached.
3. Heat a non-stick pan (or spray the pan lightly with coconut oil if you don't have a non-stick pan) and cook 1/4 of the batter. When you see matte-like bubbles forming, flip the pancake and let it cook on the other side. Repeat for the rest of the batter. 

Cashew Cream
1 cup raw cashews soaked for 2 hours
1/3 cup almond milk
1-2 tbsp maple syrup
1 tsp vanilla extract
pinch of pink salt

Method for Cashew Cream
Throw everything into a blender, and combine

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