Pink Coconut Vegan Pancakes with Banana Cashew Cream

Ingredients

• For the Pancakes:
• 1 tablespoon chia seeds
• 3 tablespoons water
• 1/2 cup coconut flour
• 1/2 cup whole meal flour
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar
• 200 ml coconut milk
• 60 ml water
• 2 tablespoons melted dairy-free butter
• 1 tablespoon beetroot powder
• For the Banana Cashew Cream:
• 1/2 cup cashews, soaked in warm water for 15 mins
• 1 banana, sliced
• 1/4 cup oat milk
• 1 teaspoon vanilla bean paste
• 1 teaspoon coconut sugar or to taste

Method

1. Mix the chia seeds and water together in a small bowl and let it sit for 10 minutes until the mixture becomes gel.
2. In a bowl combine both flours and baking soda. In a separate bowl combine coconut milk and 60 ml of water. Add in chia-seed mixture, melted butter and apple cider vinegar, stir to combine. Add in flour and beetroot powder, mix until just combined.
3. Pour about 2 tablespoons of batter per pancake onto preheated lightly greased pan. Cook 1 to 2 minutes on each side or until golden brown.
4. Make the banana cashew cream. Add all the ingredients into a blender and process until creamy and smooth. Add more milk if needed.
5. Serve pancakes warm with banana cashew cream and your favourite toppings. Enjoy right away!

Nutrition Facts