Vegan Pancakes with Strawberry Cashew Cream Sauce

Haha, here I go with the vegan again, right? There is a good explanation...the weekends are reserved for more thoughtful breakfasts since I actually have time.  These pancakes just happen to be one of my favorite recipes and it just happens to be vegan, and the post I did last night about the raw taco salad I got it from Oh She Glows and she included a post about different things to do with the leftover cashew sauce, so I just added some strawberries to it and voila, yummy breakfast!

Fluffy Vegan Pancakes

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

The recipe below is for the entire recipe, I just used about 1/2-3/4 of the recipe and blended with about 6-10 strawberries.

Strawberry Cashew Nut Cream Sauce

 

• 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
• 11-12 tbsp water (use as needed to achieve desired consistency)
• 2-3 tbsp fresh lemon juice, to taste
• fine grain sea salt, to taste (I used just over 1/4 tsp)

Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.