Ingredients :
For the sweet cashew cheese:
Cashews -1 cup (not fried)
Ground cinnamon – 1 tsp.
Stevia – to taste
Water – ¼ tbsp.
Lemon juice – 2 tbsp.
A pinch of sea salt
For the pancakes
Ripe banana – 1 pc.
Almond milk – 1 tbsp.
Oat flour – 1 tbsp.
Whole-wheat flour – ¼ tbsp.
Finely grated carrots – ⅓ tbsp.
Stevia – to taste
Cinnamon – 1 tsp.
Vanilla – 1 tsp.
Leavening agent – ½ tsp.
Salt – ⅛ tsp.
A pinch of dry nutmeg.
A pinch of dried ginger.
Coconut oil to grease the pan – 1 tsp.
For the cashew cream: soak the nuts for at least 2 hours (or overnight). Blend all ingredients in a blender until a smooth, creamy texture is obtained. Store in the refrigerator in an airtight container for 5-7 days.
For the pancakes: in a large bowl, mix all the dry ingredients together. In a blender, grind the banana with the almond milk and vanilla. Transfer the cream from the blender to the dry mixture and mix until smooth, then add the finely grated carrots. If desired, you can whisk again to shred the carrots.
Leave the batter for 10 minutes at room temperature.
Heat a skillet (or waffle iron), add 2 tablespoons of batter and bake until golden on both sides.
Have a nice meal!
