Recipe Of The Week: Buckwheat Pancakes & Cashew Pear Cream
I’m a big lover of pancakes and I love making them especially on weekends. The other day my sister and I made the most delicious cashew and pear cream and we just couldn’t stop eating it! It’s perfect to put on pancakes, fruit and also adding it to smoothies. It is just so yummy! I hope you will enjoy it as much as we did!
For the pancakes
2 tablespoons of buckwheat flour
1/2 a banana
100ml of water
1 tablespoon of raw honey
1/4 tablespoon of baking powder
For the cashew and pear cream
1 cup of soaked cashew nuts (soak them overnight)
2 pears pealed and cut unto pieces (you can use tinned ones)
1 tablespoon of coyo coconut yoghurt vanilla flavour
For the topping
Fresh strawberries & blueberries
Start by making the cashew and pear cream. Place all the ingredients in your food processor and blend until beautifully smooth and creamy. Feel free to taste and adjust, adding more yoghurt etc. I do not add any sweetener to mine but if you prefer it sweeter feel free to add some maple syrup or raw honey. Place the cream in the fridge while you cook the pancakes.
When making the pancakes mix dry ingredients separately then combine together and whisk. Grease a non stick pan with some coconut oil and heat over medium to low heat. Place two pastry rings or egg rings in the middle of the pan and pour in the batter. Once bubbles start forming remove the rings and flip over. You should cook the pancakes for 2-3 minutes on each side. Serve with the cashew pear cream and fresh strawberries & blueberries. Enjoy!
Dania Trapani is a fully qualified nutritional therapist and naturopath. Make sure to follow her blog for her latest recipes and healthy tips.