Prep time: 15 minutes plus overnight soak of cashews
Cook time: 10 minutes
What you need:
150gm raw cashews soaked overnight in water and drained
½ cup fresh cold water
1-2Tbsp maple syrup to taste
½ vanilla bean, scraped or 1 tsp vanilla extract
1 cup sunbeam almond meal
1 cup SR gluten free flour
4 eggs yolks
1 banana, mashed
1tsp bicarbonate of soda
280g Liddells lactose free yoghurt
4-6Tbsp Liddells lactose free milk
1 cup of your favourite jam
Juice of 1 lemon
Coconut oil or extra virgin olive oil to cook
To make Low FODMAP:
Cashews are High FODMAP àCould use walnuts, brazil nuts or macadamia
Use Strawberry Jam or Marmalade Only
Step 1: To make the cashew cream place all cashew cream ingredients in a high speed blender and combine until creamy and velvety. Set aside…
Step 2: To make the pancakes whisk dry ingredients together in one bowl.
Step 3: In another bowl whisk the egg yolks and add the banana. Mix well.
Step 4: Combine the dry ingredients with wet and fold gently. Add the lactose free milk a bit at a time, the consistency should enable the batter to spread a little in the pan.
Step 5: Heat 1 teaspoon of coconut oil in a non stick fry pan over low/medium heat.
Step 6: Add ¼ cup batter per pancake to the pan. The edges should be firm and a few bubbles forming in the middle before you flip. Cook for about 2 minutes on the other side. Heat another teaspoon of oil in the pan and repeat.
Step 7: Combine the jam and lemon juice to create adding a bit at a time to taste.
Step 8: Stack your pancakes, drizzle over the warm jam drizzle and dollop on cashew cream. l