Gluten-Free Flax Pancakes with Blackberry Cashew Cream

I’m a bit pancake-crazy. I just love whipping up different kinds of batters and experimenting with toppings, such as these Gluten-Free Flax Pancakes with Blackberry Cashew Cream. Having tried almost every kind of gluten-free mix on the market, it’s a toss up between Pamela’s and The Pure Pantry. The latter does a wonderful buckwheat pancake mix, which is nutty and brown. My family, however, prefer Pamela’s because it gives them more of a traditional “yellow” pancake. I always customize my mixes with healthy little additions.

So, for this week’s recipe, I used good old Pamela’s.

I’m also obsessed with cashew cream. It’s the perfect vegan alternative to cheese and cream. So, you’ll be seeing me using it in a lot of recipes.

INGREDIENTS

Pancakes

• 2 cups gluten-free baking/pancake mix, such as Pamela’s or The Pure Pantry
• 3 tablespoons ground flaxseed
• 1 cup unsweetened almond milk
• 2 tablespoons coconut oil

Blackberry Cashew Cream

• 2 cups whole raw cashews
• 3/4 cup filtered water
• 1/2 cup frozen blackberries
• 1 tablespoon agave nectar or Xylitol

Fruit Topping

• 2 large Granny Smith apples, peeled, cored, and cubed
• 1 tablespoon water
• 1/2 cup chopped and pitted dates

Make the blackberry cashew cream and fruit topping for your pancakes ahead of time.

Directions: For the cream

1. Cover the nuts with filtered water and soak overnight.
2. In the morning, rinse the nuts well and place them in a high-speed blender.
3. Add the 3/4 cup filtered water and blend until thick and creamy. The cream should be the consistency of regular whipped cream. If it’s too thick, add a little more water.
4. When it has reached the desired consistency, add the berries and sweetener and blend for 30 seconds or until the cream has turned purple. Scoop the cream out into a glass container.
5. Cover and chill for at least an hour.
6. The cream will stay good for two days in a sealed container in your refrigerator.

Directions: For the fruit topping

1. Place all the ingredients in a heavy saucepan over a low heat.
2. Stir the mixture constantly until the apples are tender but retain their shape, approximately five minutes.
3. Be careful not to overcook them.

Directions: For the pancakes

1. Mix together the pancake mix, flaxseed, and almond milk. In a cast-iron frying pan, heat the coconut oil over high heat. When it’s bubbling, add about 2 tbsp of batter per pancake into the pan, and fry until golden brown.
2. To serve, top the piping-hot pancakes with a dollop of cashew cream and a spoonful of warm fruit.
3. Serves 4 to 6
4. * Having tried almost every kind of gluten-free mix on the market, for me it’s a toss-up between Pamela’s and The Pure Pantry brands. The latter does a wonderful buckwheat pancake mix that’s nutty and brown. My family, however, prefers Pamela’s because it gives them more of a traditional pancake.

Looking for more plant-based breakfast options? Click here!