Creamy Oat-Cashew Pancakes
Indulge in these fluffy oat-cashew pancakes, enriched with wholesome ingredients like chickpea flour, fresh apples, and blueberries. The combination of oat milk and cashews creates a creamy texture, while a touch of maple syrup and lemon juice adds a sweet, tangy twist. Perfect for breakfast or brunch, these pancakes are sure to please both the health-conscious and pancake lovers alike!
ingredients
- 1 cup oat milk
- ½ cup cashews, soaked and blended
- ½ cup corn flour
- ½ cup chickpea flour
- 1 cup rolled oats
- 2 tablespoons lemon juice
- 1 medium apple, grated
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons maple syrup
- 4 prunes, chopped
- 1 large egg
- 1 cup corn flakes, crushed
- 1 teaspoon vanilla essence
- 1 tablespoon stevia (or to taste)
steps
- 1.
In a blender, combine oat milk and soaked cashews until smooth.
- 2.
In a large bowl, mix corn flour, chickpea flour, rolled oats, and stevia.
- 3.
Add the cashew-oat milk mixture, lemon juice, grated apple, chopped prunes, and egg to the dry ingredients. Mix until just combined.
- 4.
Gently fold in the blueberries and crushed corn flakes for added texture.
- 5.
Heat a non-stick skillet over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the skillet.
- 6.
Cook for 3-4 minutes, or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden.
- 7.
Serve warm, drizzled with maple syrup and garnished with extra blueberries and apple slices.
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