Vegan Banana Pancakes Cake with Cashew Cream

Healthy banana pancakes and Cashew frostingIngredients:
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 brown rice syrup / MonkFruit syrup
1 tsp cinnamon
1/4 tsp ground nutmeg
2/3 cup almond / rice milk
1 tbsp organic vanilla extract
3 large bananas
2 tbsp grapeseed / peanut oil
* For Non-Vegan: you can replace 1 banana with organic egg.

Cashew Cream:
3/4 cup cashews
2 tbsp coconut oil (melted)
3 tbsp brown rice syrup / MonkFruit syrup
1 tbsp organic vanilla extract
1 tbsp squeezed lemon juice
1/4 tsp salt
3-6 tbsp water (if necessary)

1. Prepare the cream: Fill a bowl of water and put the cashews inside so it’s completely covered. Set aside for two hours.
2. Transfer the cashews to blender, add the remaining ingredients and turn it on. Gradually add water if necessary. Turn the blender on high speed to grind the cashews well, the cream should be smooth, without cashew pieces. If it is too thick, add more water.
3. Store the cream in the refrigerator for at least an hour.
4. Now make the pancakes: In a large bowl mix the flour, baking powder, salt, cinnamon, and nutmeg.
5. In a separate bowl, whip the egg and milk. Add the vanilla and a sweetener.
6. Transfer the mixture to the wet ingredients and stir just until blended.
7. Add the bananas and mix well.
8. Add the oil and mix again.
9. Heat a frying pan and grease it a bit with coconut oil. Pour the dough into the pan and fry it on low heat until you see bubbles. Flip and fry another minute.
10. Pile the pancakes on a plate and spread the cashew cream between them.

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