I’ve been having a lot of fun with cashews the other day, and had found a recipe that required heavy cream. Soaked, blended cashews and water of course made a lovely substitute. Afterwards, I still had some of this cashew cream left over and had just picked up a bunch of gorgeous strawberries. Variations of pancakes or waffles are such a lovely day off treat, and strawberries and cream are such a beautiful combination, it was a pretty easy decision! I hope you like these, I definitely did! I topped mine with Earth Balance, Sal used Earth Balance and raw, local honey. I personally don’t use honey, but if you eat it, I recommend going for local all the way!
3/4 cup unbleached all purpose flour
1/4 cup rolled oats
1/2 tsp baking powder
1 tbsp sugar
A few dashes pink Himalayan salt
1 tsp pure vanilla extract
1/2 cup cashew cream *see note*
1/4 cup vanilla almond milk
1 tbsp coconut oil
1 c strawberries – chopped
To make the cashew cream soak 1 cup cashews overnight or 8 hours. Drain and blend thoroughly with 1 1/2 cup water.
Preheat a lightly greased skillet over medium heat.
In a medium bowl combine all dry ingredients and mix well. Mix in wet ingredients. If your batter seems too thick add a little extra almond milk, a tbsp at a time. Fold in the chopped strawberries. Pour batter in pan, wait until the top bubbles and the edges look a bit cooked and flip. Let cook for a couple minutes and then flip to ensure they’re cooked on both sides. Top with strawberry jam and coconut whipped cream, with earth balance, or with powdered sugar and syrup!