Chunky Banana Buckwheat Pancakes with cashew nut cream
Makes 6 pancakes
3 medium bananas
1/2 cup buckwheat flour
1 teaspoon of gluten free baking powder
5 drops of liquid stevia
1 cup hazelnut or almond milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Cashew Nut cream
1 cup cashews
1/3 cup filtered water
8 drops of stevia
1 1/2 tsp natural vanilla essence
Mash the 3 bananas in a medium sized baking bowel, leave some chucky bits- this will add pockets of flavor throughout your pancakes.
In a seperate large bowl, mix the flour, baking powder, nutmeg and cinnamon well. Add the the egg, stevia and milk, whisk and add mashed banana. Mix together and leave for 10min to settle.
Meanwhile, place all the ingredients for the cashew nut cream in a food processor and whiz until smooth and creamy. You may need to add a little more water and process until smooth. The cream can be stored in the fridge in a covered container for up to 1 week.
Speed is also super yum on toast, or a dollop over your favourite seasonal fruit.
Pour a light coconut oil into a frying pan and place over high heat. Carefully pour in one-sixth of batter, swirling it in the pan to make a thin layer. Reduce the heat slightly and when the underside of the pancake is browned, flip it over to brown the other side. move from the pan and keep warm while makings even more pancakes from the remaining batter, oiling the pan with coconut oil as needed.
Serve the pancakes warm with a dollop or two of the cashew butter and, a sprinkle of nutmeg, cinnamon and buckwheat kernels.
*Health benefits buckwheat helps lower blood pressure and cholesterol due to its rich supply of ruin, an anti-oxidant phytonutrient.