vegan pancakes with frosting on top – refined sugar free

Sundays call for Pancakes

There’s a tradition at our house: Almost every Sunday morning we enjoy some super fluffy pancakes for breakfast together, which mostly turns into brunch 😅. With lots and lots of berries, maple syrup and apple sauce – my absolute favorite. This time I’ve topped them with some cashew frosting. It’s best when you prepare it the night before. The taste is absolutely worth it. Let’s get right to it!

What you need

(serves 4 people)

For the frosting

(you can simply put the cashews into the water in the morning and proceed them in the evening. This way the frosting will be ready the next morning when you’re about to have the pancakes.)

  • 200 g cashew nuts – soaked in filtered water for about 5hrs
  • 150 ml coconut-rice milk or any other Plantbased milk of choice
  • 100 g maple syrup
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla powder
  • natural coloring: berry fruit powder or beet root juice for natural coloring

For the batter

  • 300g flour (I’ve used spelt flour)
  • 450g oat milk or any other Plantbased milk
  • 3 tsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 tbsp baking powder
  • optional: gound cinnamon or vanilla

Let’s have some Pancakes

Have a look at my product recommendations ‘kitchenware‘ to see which equipment I liked best for this recipe.

  1. The day before: start by soaking the cashews in a bowl of filtered water. Preferably in the morning, so they’ll have enough time to soak.
  2. After a few hours drain and rinse the cashews and add them along with all the other ingredients for the frosting (except for the coloring) into your blender. Blend well. Divide into two airtight container.
  3. Mix 1 tsp fruit powder into one of the boxes and 2-3 into the other one. Stir well. You can substitute with beet root juice. If you do so, measure with tablespoons instead.
  4. Close the containers and leave into your fridge overnight.
  5. The next morning start by taking a big bowl and combine all the dry ingredients for the pancakes.
  6. In another bowl coming all the wet ingredients.
  7. Mix together and let sit for about 10 minutes. The pancake batter should be slightly thick.
  8. Take a non-sticky pan and make the pancakes at medium heat as you like them. If you want to use some oil you can take coconut oil for this one.
  9. Repeat until you’ve used up all the batter.
  10. Take the frosting out of the fridge. Fill into a piping bag with both of the colors and pipe over the pancakes. Or simply serve in a bowl. Enjoy! 😊 By the way leftover frosting can be piped and frozen and used as cake decoration whenever you need it or to top your porridge with. There are no limits 😉

 

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– Marie 🙂

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