John Myers
Banana Pancakes with Blueberries and Cashew Cream
The perfect banana pancakes with blueberries and cashew cream recipe with a picture and simple step-by-step instructions.
- 2 Bananas
- 0,5 Cup Chopped almonds
- 0,5 Cup Agave syrup in raw food quality
- 1 tsp Ground cinnamon
- Blueberries fresh
- 2 cups Cashew nuts
- Mash the bananas with a fork and carefully stir together with a little agave syrup, 1 teaspoon cinnamon, ½ cup chopped almonds and a few blueberries.
- Now as 4 small pancakes on the racks of the drying oven. Put a few more blueberries on top as a topping and press them lightly. If you don’t have a dryer, you can also dry the pancakes in the oven at 50 degrees with the oven door slightly open. But it costs a lot of electricity. As an alternative, you can also eat the pancakes undried.
- Put in the drying oven and let dry for 6-8 hours (preferably overnight) at 42 degrees.
- Soak the cashew nuts in water overnight. In the morning, pour off the water and put the seeds in the blender with 1 cup of fresh water. If you like, add some vanilla extract and some sweetener of your choice and mix everything into a smooth, creamy mixture.
- Pour the cream over the pancakes and serve.
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