๐Ÿ’š1 cup self rising flour
๐Ÿ’š1/2 cup oat flour
๐Ÿ’š1 tsp baking powder
๐Ÿ’š1 tbsp jaggery powder
๐Ÿ’š300ml oat milk
๐Ÿ’š1 tbsp apple vinegar
๐Ÿ’š2 tbsp coconut oil
๐Ÿ’š150g cashews soaked
๐Ÿ’š1/4 cup agave syrup
๐Ÿ’š1 tsp @theorganiclabs ceremonial matcha powder

-Make cashew-matcha cream. Add soaked cashews, agave syrup and @theorganiclabs Ceremonial matcha into a high speed blender and blend until smooth. Transfer to a piping bag and leave in the fridge while cooking pancakes.
-Mix oat milk with apple vinegar.
-Mix all dry ingredients.
-Then add wet into dry, mix well to combine. Mix in coconut oil and let the batter sit for a few minutes.
-Add 2 tbsp of batter per pancake onto a heated slightly greased pan. Cook 1-2 min on each side.
-Garnish with cashews cream and mini chocolate eggs.

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