Recipe from Kelly Holden

A special fruity treat, make the cream in advance so it has time to chill, you can pre-prepare the batter too, then cook the pancakes and serve immediately with the chilled cream.

Gluten-Free Blueberry and Banana Vegan Pancakes

(Serves 2)

Ingredients:

3/4 cup gluten-free oat flour (grind oat cakes to a fine flour)

1/4 cup almonds

1 banana

3/4 cup plant-based milk (I used home-made almond milk)

1tsp vanilla extract

1/2 tsp baking powder

1 cup blueberries, and extra for serving

Coconut oil (for cooking)

Method:

Place all the ingredients, except the blueberries and coconut oil, into a blender and blend well until smooth.

Pour into a bowl and add the blueberries.

Put a little coconut oil in a shallow frying pan and heat until melted.

Pour a quarter of the pancake batter into the frying pan and cook until lightly browned and cooked on both sides.

Repeat until all the batter is used and serve with your favourite toppings (I used maple syrup and blueberries)

Coconut Cashew Cream

Ingredients:

1 cup cashews, soaked for 2+ hours

1/4 cup maple syrup or raw agave nectar

1/2 tsp vanilla extract

1/2 cup water

3 tbsp coconut oil, melted

pinch of Himalayan pink salt

Method:

Place cashews in a bowl and cover with 3 cups of filtered or bottled water

Soak for 2+ hours, drain and discard the soak water.

Blend everything except the coconut oil.

Gradually add the melted coconut oil through the lid of the blender and continue blending until smooth and creamy.

Pour cream into a jug and chill in the fridge for at least 30 minutes before serving. It will keep for up to a week in the fridge, or can be frozen.