Vegan Cashew Pancakes

There is a bit of pre-preparation required for these. You need to soak cashews in water, and whizz them up in a blender to make cashew milk; you need a nut milk bag to separate the milk from the cashew pulp and you need the willpower to be bothered to make the effort. Or, you can always omit the cashews altogether and just use soy milk instead, which I do sometimes!

Step 1 - Cashew Milk

Soak 1/2 cup of raw cashews in water for at least a few hours (cashews soften up pretty quickly), then drain the water off and place cashews in a blender. Add 1 cup (250ml) of fresh water and blend to a paste, then add another 2-3 cups (500-750ml water) depending on how thick you want it to be and blend again. Use your nut milk bag and strain the cashew milk into a large jug or bowl, squeezing out as much liquid as you can. Keep the pulp in the milk bag as it goes into the pancakes.

Step 2 - Pancakes

// Ingredients
1 cup plain flour
Pulp from cashew milk prepared earlier
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cashew milk prepared earlier
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
Coconut oil for the pan

// How to Make
Combine flour, cashew pulp, baking powder and salt in a bowl and mix. You need to squish the cashew pulp around to mix it in.
Add cashew milk, vanilla extract and maple syrup and mix to combine, making sure to get any lumps out.
Heat a pan over medium heat with a little coconut oil, then add pancake batter to the pan in batches - however big you like your pancakes to be. Cook for 2-3 minutes or until bubbles appear on the surface then flip and cook for 1-2 minutes on the other side. Repeat with remaining batter until all pancakes are made.
Serve with fresh fruit, maple syrup or whipped coconut cream.

Enjoy!