This was written to me for Mother’s Day by my gorgeous daughter Sofia.
*”Dear Mum I love you to the whole space and back. I love you so much more than anything. Even more than the whole lands in the whole wide world. I love you mummy.”
By Sofia*
Mother’s Day is a special day where mothers all around the world can be recognised and celebrated. A day for mums to put their feet up and be spoiled.
These fluffy banana pancakes served with my raspberry compote and vanilla cashew cream would be the perfect breakfast for Mother’s Day.
The pancakes are light, fluffy and super simple to make. My homemade berry compote and vanilla cashew cream are the perfect accompaniment, and the compote is sweet and super delicious; it’s also great with yoghurt, ice cream and homemade muesli. The cashew cream is so creamy, dairy-free and the perfect topping for pancakes or any sweet treat or dessert.
My daughter loves helping me make these and I know they’ll become a weekend favourite in your home.
Happy Mother’s Day! x
Fluffy Banana Pancakes
1 ripe banana
1 organic free range egg
1 tsp pure vanilla extract
2 tbsp coconut sugar
1 cup spelt flour
1½ tsp baking powder
¼ tsp Himalayan pink salt
1 tsp cinnamon
½ cup almond milk
½ cup coconut milk (not lite)
Extra virgin coconut oil for cooking
Mash the banana, using either a fork or a small food processor.
Add the egg, pure vanilla extract and coconut sugar to the mashed banana. Mix until well combined.
In a bowl add the spelt flour, baking powder, salt and cinnamon. Mix until all combined.
Add the mashed banana mixture, almond and coconut milk to the dry ingredients. Mix until it’s a fairly smooth consistency. Add a little more almond milk if too thick.
Add about ½ tbsp coconut oil to a non-stick frying pan (you could use butter also) and place over a medium heat.
Add 1/3 cup of the pancake mixture into the pan, creating an even circular shape.
Once your mixture begins to form bubbles and is golden on the bottom (takes about 2-3 minutes), flip your pancake over.
You’ll notice your pancake fluffing up. Cook for another 2 minutes, until cooked through and golden on the bottom.
Stack on a plate and repeat until mixture is finished (makes about six pancakes).
Raspberry Compote
1½ cups frozen raspberries
1 tbsp coconut sugar
1 tsp pure vanilla extract
1 tbsp purified water
Place all ingredients into a medium pot and stir to combine.
Place on the stove and simmer for 10 minutes over medium-low heat, stirring occasionally.
Once the sauce has thickened, use a fork to gently break apart the raspberries.
Remove from heat and allow to cool for about 10 minutes before serving on top of your pancakes.
Vanilla Cashew Cream
1 cup raw cashew nuts (unsalted, not roasted)
½ cup purified water
1 tsp pure vanilla extract
2 tbsp pure maple syrup
Place the cashew nuts into a bowl and cover with water for up to 3-4 hours.
After soaking, discard the liquid and rinse the cashews thoroughly.
Place soaked nuts, purified water, vanilla extract and maple syrup into a high speed blender and process until smooth and creamy.
Your cashew cream will last in the refrigerator for 3-4 days.
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