Vegan Cinnamon Pancakes With A Chocolate Cashew Sauce
Serve a stack of healthy, yet perfectly delicious and fluffy vegan cinnamon pancakes drizzled with a rich chocolate cashew sauce and for a relaxed weekend breakfast - or a midweek dinner, if you'd prefer! Best when served with fruits and/or berries of your choice.
Servings 5 pancakes
- 3/4 cup gluten-free oat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup soy yoghurt coconut works too
- 1/4 cup apple sauce
- 2 tbsp agave nectar
- 1 tsp apple cider vinegar
- 1/2 tsp vanilla extract
For the sauce
- 1 tbsp cashew butter
- 1 tbsp cashew milk
- 1 tbsp agave nectar
- 1/2 tsp cacao powder
In a mixing bowl, whisk together the wet and dry pancake ingredients and set aside for around five minutes. Meanwhile, heat a non-stick frying pan on a medium-high heat – make sure it's thoroughly heated before you start making the pancakes.
Spoon the batter into pancakes shapes, making sure they are not too thin. I find that slightly under 1/4 cup of the pancake mix per pancake works best. Carefully flip when bubbles start to form on the surface and the edges are looking crispy, around 3 minutes. Cook for around a minute more.
To make the sauce, simply whisk together the cashew butter, cashew milk, agave nectar and cacao powder in a small bowl.
Serve immediately with fruits and/or berries of your choice, and shredded coconut.
Calories: 145kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Sodium: 13mg | Potassium: 194mg | Fiber: 1g | Sugar: 10g | Vitamin A: 25IU | Calcium: 73mg | Iron: 1mg