Here’s where you take your standard pancake recipe and kick it up a notch by stuffing them (if you want) with peanut butter or your favorite jam*. This takes a little more effort then your standard flip and eat pancakes but I assure you, it’s worth the effort. The pancake batter is dairy, gluten, grain and sugar free. It is also easy, fast and can be whipped up in a blender in 3 minutes. Love a good blender recipe! The idea for stuffing the pancakes came from a recipe I saw in Cooking Light Magazine and I knew I just had to try it.
Makes about 16 individual pancakes or 8 stuffed ones
In a blender combine the following:
1 cup cashews
1 T vanilla
1 scoop vegan vanilla protein powder (I used Nuzest)
1/2 t baking soda
1/4 cup almond milk (or your milk of choice)
If you are stuffing them you will need jam and your favorite nut butter. If you aren’t, proceed by flipping them and serving as usual (with your favorite berries or maple syrup).
Heat a non stick pan over medium/low heat and spray with a little cooking spray. Pour a tablespoon of batter into pan. And then do the same again to make two pancakes. Once pancakes start to bubble, pour a teaspoon of your favorite jam or nut butter in the center of the pancake. Take the other pancake and flip it on top of the pancake (cooked side up) with the jam and press a little bit to seal the edges. Then cook another couple of minutes until done.
*On my Facebook and Instagram pages there is a SUPER duper easy recipe for raspberry, goji berry chia jam that takes 5 minutes to make.