Ingredients
Equipment
Method
Pancake Batter
- Add apple cider vinegar or lemon juice to the almond milk and let sit for 5 minutes.
- Combine all ingredients together. Whisk gently.
- Let batter rest for 15 minutes before cooking.
- Ladle 1/3 cup of batter into mini springform pans. (You can also use any type of shallow cake pan but cooking times may vary.)
- Bake in the oven at 425 degrees F for 12-15 minutes. Remove from oven when pancakes are light golden brown.
Cashew Vanilla Spread
- Soak the cashews in boiling hot water for 5-10 minutes to soften.
- Drain cashews and transfer to a blender.
- Add vanilla and sugar and 1 tbsp of water to the blender.
- Blend until smooth. Taste and adjust sugar if needed or add more water if spread is too thick.
Serving
- Lightly frost each pancake with half vanilla cashew spread and half chocolate hazelnut spread.