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Prep time: 15 minutes plus overnight soak of cashews

Cook time: 10 minutes

Serves:  8

 What you need:

Cashew cream

  • 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

  • ½tsp cinnamon


  • 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

  • pinch salt

  • 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