Some days are better than others. Or you just decide to make them better. No matter what.
Making these avocado pancakes with cashew cream and fresh blueberries could most possibly be a good way in right direction.
The avocado and coconut flour gives a perfect pancake batter that is easy to work with. The pancakes are good to eat warm or cold and with sweet or savory toppings.
For this occasion I decided to make my pancakes really small in a so-called “poffertjespan” (bigger pancakes works just as good!). It’s a real dutch way of eating small and fluffy pancakes. You can buy poffertjes everywhere here and you often enjoy them with powdered sugar and butter. I decided however to make the accessories slightly healthier even though I’m sure the sugar and butter would work perfect as well… The cashew cream is a great raw food invention that you easily also can add to a cake, a fruit salad or even as a base to your smoothie if preferred. For the serving I went for fresh blueberries and some roasted sunflower and pumpkin seeds on top since it gives such a nice crunch to it. As always you decide what you like the most.
Easy, super yummy and still good for you. That’s my recipe on feeling good. Yours as well?
Let’s get to work!
Avocado pancakes with cashew cream and fresh blueberries
For 2 persons (or 1 hungry!)
1/2 small avocado (about 60 gram)
1 egg (normal size)
2 teaspoons of coconut flour
1/2 teaspoon of baking soda
A tiny pinch of salt
Deodorized coconut oil to bake in
How do I do it?
1. Cut the avocado and use half of it. Peal it and cut it in smaller pieces. Add to a high mixer bowl.
2. Add the other ingredients to the mixer bowl and mix it all together with a hand blender until smooth.
3. Prepare a baking pan with coconut oil. When warm, add small spoons of the green pancake batter to the pan. Spread it out to get bigger pancakes but remember that the bigger you make them, the more difficult it is to turn them keeping them beautiful.
(the pancakes can also be prepared in advance and kept in the refrigerator)
Raw cashew cream
2 tablespoons of water
1 ripe pear, peeled
110 gram / 2 dl cashew nuts (raw)
1 teaspoon of grounded vanilla seeds
How do I do it?
1. Add all ingredients to a high-speed mixer. Start with the fluid to make it easier to make the knives spin.
2. Mix until creamy.
Keep in the refrigerator up till three days.
Serving: pile the pancakes on two plates, drizzle the cashew cream over and finally sprinkle fresh blueberries (and optional roasted seeds) on top.
This recipe is without gluten, lactose and sugar.
It is vegetarian, paleo and LCHF friendly.