Sticky date and cashew nutbutter pancakes
milk or any milk alternative
a little extra
olive oil for the pan
Step by step
Pit the dates.
Add the dates, milk, egg, 1 tablespoon of oil, flour, baking powder and ½ teaspoon of salt to the jug of the blender. Mix on speed 5 until the batter is smooth.
Heat a pancake pan over medium heat, slightly grease the pan and add a ladle of the batter.
Bake the pancakes for 2 minutes until bubbles start to form on the surface. Flip and bake for another minute until golden brown.
Combine the cashew nuts, maple syrup and vanilla extract in a bowl. Stir until the nuts are coated in the syrup.
Spread the cashew nuts in an even single layer on a lined baking tray. Roast for 15-20 minutes in a 180°C preheated oven until golden brown. Set aside and let cool off.
Add the nuts, 2 tablespoons of oil and ¼ teaspoon of salt to the Small Batch Jar and start blending on speed 3.
Slowly increase the speed of the blender until a smooth spread forms. Scrape down the side of the jar and add more oil if necessary.
Stack your pancakes as high as you dare. Top with a dollop of creamy cashew butter and a generous drizzle of maple syrup. Add chopped dates for a little extra chew and caramelized cashews for a little extra crunch!