Holiday theme continues! So what part of the day do you think you will serve these pancakes.. early morning, or late evening with a good helping of liqueur... or all day, bottomless, on demand :)
If you let these soak in the maple, coffee and liquor combination and chill for half an hour, these can pretty much be almost the real boozy dessert!
I think I can eat these for dinner!.. They are multigrain, you got your nut protein, some cocoa, and coffee to keep you awake and going for the late night partay! To make these glutenfree, use your fave glutenfree pancake mix!
If using only regular flour instead of pancake mix, then add 1 flax egg(1 scant Tbsp flax meal mixed in 2 Tbsp warm water) and 1/2 teaspoon baking powder per half cup flour)
Cashews are a great source of minerals and heart healthy fat. Cashews have a lower fat content than most other nuts, approximately 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health, even in individuals with diabetes.
Ingredients: makes 3 or 4 pancakes
- 7 Tablespoons Bob's red mill organic 7 grain pancake mix (already has flax) or See Note below for pancake mix)
- 2 Tablespoons self rising flour or all purpose flour( optional, the grains can get too dense sometimes.)
- 2 Tablespoons maple syrup
- 2 teaspoons cocoa powder (more or less per preference)
- 1 scant teaspoon instant coffee ( or equivalent brewed)(change it around per preference, depends on how strong a coffee taste you like and how awake you want to be)
- 1 Tablepoon oil( virgin coconut or organic canola)
- 1 teaspoon lemon juice
- 1/3+ cup warm water
- a teaspoon of vanilla(optional)
- oil or vegan butter to cook
- 1/2 cup cashews soaked for atleast half an hour or overnight or nuke them a bit before creaming
- few Tablespoons water
- 1/2 teaspoon vinegar or 1 teaspoon lemon juice for the tang (Vinegar is better)
- 1 Tablespoon maple or raw sugar( use sugar for whiter cream)
Drizzle: Mix Maple syrup and coffee liqueur, or rum or other liqueur to preference.
- Mix the wet ingredients and cocoa powder and coffee well. Add the rest pancake ingredients (9 Tbspns total dry ingredients is a little more than 1/2 cup dry). Add more water if needed to get a thick pancake batter. dont over mix. Too thin and watery batter also will not rise well. Let batter sit(for 2 minutes) till you prepare the cashew mascarpone.
- Blend the cashews with water and vinegar till creamy. Add sugar or maple and blend again. Taste for tang and sweetness, adjust and keep. you can make thicker or thinner or more cream as needed.
- Cook the pancakes on well heated and greased thick bottom pan. 5-7 minutes per side depending on size. Since the multigrain batter is a bit thick, you might have to spread it with a spatula into shape.
- Mix some liqueur in the maple syrup for drizzling if serving with liqueur, or keep separate.
- To assemble, brush pancake with maple syrup or maple liqueur mix.(Or use rum extract mixed with maple). Top with cashew mascarpone, place another pancake and repeat.
- Dust some cocoa powder or Chocolate shavings on top. you can also saturate the bottom pancake with a bit more liqueur or maple and coffee per taste. Dig in!!
Note: Pancake Mix: whisk 1/4 cup whole wheat pastry flour, 1/4 cup all purpose flour, 1/2 teaspoon baking powder. Mix 2 teaspoons flaxmeal with scant 1/2 cup water or non dairy milk nd let sit for 2 minutes. Add a Tablespoon raw sugar, 2 teaspoons oil, 1/2 tsp vinegar, spices of choice. Add flours, mix and make pancakes.
These pancakes are headed to Ricki's wellness weekend!, Allergy friendly lunchbox and Cook it allergy free's Week 2 of Glutenfree Thanksgiving.