Sticky date and cashew nutbutter pancakes

Step by step

1. Pit the dates.

2. 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.

3. Heat a pancake pan over medium heat, slightly grease the pan and add a ladle of the batter.

4. Bake the pancakes for 2 minutes until bubbles start to form on the surface. Flip and bake for another minute until golden brown.

5. Combine the cashew nuts, maple syrup and vanilla extract in a bowl. Stir until the nuts are coated in the syrup.

6. 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.

7. Add the nuts, 2 tablespoons of oil and ¼ teaspoon of salt to the Small Batch Jar and start blending on speed 3.

8. 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.

9. 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!