Recipe by A Virtual Vegan | Makes: 6-7 pancakes | Time: 20-25 min
1 cup unsweetened cashew milk
2 tbsp + 1 tsp canola oil of choice 1 medium banana, peeled and sliced to make blending easier
1½ cups + 2 tbsp whole wheat flour
2 tbsp cane sugar
1 tbsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
My add ons: blueberry flavored agave syrup and toasted pecans
Add all of the ingredients to a blender. I used a Ninja bullet. Add the liquid ingredients first, followed by the dry ingredients.
Blend the ingredients until smooth. Don't over blend. Turn it off as soon as everything is smooth and combined. It should take less than a minute. Leave the batter to rest for at least 10 minutes. It will be thick. Don't thin it.
Preheat your griddle, skillet or frying pan while it rests. Lightly grease the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently. Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately with add ons of choice.