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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