It’s been a while since I’ve pancake stacked
And perfect timing after a huge delivery from the lovely guys at Nush. I was spoilt with every flavour and product in their range, so if you haven’t noticed, I’m having a couple of ‘nush weeks’ when it comes to eating and my recipes.
You can utilise their products in so many different ways, especially their almond plain cheese spread. It’s thick like cream cheese, mixed with some cacao powder and maple syrup to sweeten it up, it is the perfect pancake topper!
The pancakes themselves have a slight bitter flavour from the cacao powder, which I personally love, because the nush creamy spread and strawberries compliment the bitterness of the pancakes. But I’d give the mixture a little taste before you start, and if it’s too bitter, just add a lil more maple syrup. It never hurt anyone!
takes approx. 10 minutes
For the pancakes 140g oat flour (blitz oats in food processor)
1 teaspoon of baking powder
180ml of dairy free milk (I used unsweetened almond milk)
1 teaspoon of cacao powder
3 tablespoons of maple syrup
1. In a large mixing bowl combine oat flour, baking powder, dairy free milk, cacao powder and maple syrup. Let sit for a few minutes.
3. In a pan on a medium heat, add a teaspoon of oil of choice, and add 1 tablespoon of mixture per pancake.
4. Flip over after 3 minutes, and cook of the other side.
5. For the nush yoghurt, combine the cheese spread, cacao powder and maple syrup together.
6. Stack your pancakes, top with the yoghurt and strawberries, and drizzle with almond butter and granola. Enjoy!
Enjoy! – share and tag your creations with me on Instagram @whatluceeats