Blueberry Oat Pancakes With Cashew Sauce

A delicious start to the day

Blueberry Oat Pancakes With Cashew Sauce

Makes 4 pancakes

Pancake Ingredients

  • 1 cup oats
  • 1 Tbsp. corn starch
  • 1 Tbsp. coconut sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. ground vanilla
  • 1 1/2 cups plant based milk
  • 1 handful of blueberries
  • 1 tsp. coconut oil

Cashew Sauce Ingredients

  • 1/4 cup cashews
  • 3/4 cup almond milk
  • 1 Tbsp. maple syrup
  • 1/4 tsp vanilla powder


Combine ingredients except the blueberries and coconut oil in a blender and process until smooth. Let the batter thicken for approximately 10 minutes. Heat up a pan and grease with coconut oil. Pour in 1/4 cup of the batter to make one pancake. Add a couple of blueberries and fry on medium heat. Blend the cashews, almond milk, maple syrup and vanilla until smooth. Stack pancakes on a plate and serve with the cashew sauce, berries and your favourite jam!

Pancake nutrition facts per serving: Calories 220; protein 10g; fat 6g; carbs 33g.

Sauce nutrition facts per serving: Calories 64; protein 1g; fat 3g; carbs 7g.


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