Cold, wintery mornings bring on the craving for satisfying comfort food.
- 1 1/2 c. cooked yam or sweet potato
- 1 T almond butter
- 3 eggs
- 1/3 c. unsweetened almond, or coconut milk, or grass-fed whole milk
- Fresh or frozen: huckleberries, blueberries, or raspberries
- virgin coconut oil, for cooking
- .5 tsp sea salt
- 1 c. raw cashews
- .5 c. water
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- a pinch of sea salt
- 2 T maple syrup
CASHEW CREAM PREP
- Soak cashews in water to cover for one hour. Rinse well.
- Add soaked cashews, water, cinnamon, vanilla + maple syrup into blender, and process on high until cashews are blended down. Add a touch more water or almond milk to reach desired consistency.
Use any leftover for dipping your favourite fruit into. Stores in fridge for about 4 days.
- Peel, chop into small pieces, and boil your yam or sweet potato until it’s fork tender.
- Once cooked and cooled, add all ingredients to blender and blend thoroughly.
- Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick – add a little more almond or coconut milk until you get the right consistency.
- Heat your griddle/cast iron pan over medium heat. Melt a generous amount of coconut oil and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surface bubbles – flip and cook other side (each side about 2-3 minutes). Add more coconut oil to cook surface as needed between batches.
- Getting your heat right is the key to cooking these babies. If it’s too hot you’ll burn your pancakes before they’re cooked through. I cook these pancakes on medium-low – between a 3 & 4 on the dial.
- Cook fresh or frozen berries of choice on low heat until softened and juicy. Scoop them on top of pancakes and drizzle generously with cinnamon cashew cream.