Sakara Superfood Pancakes With Chia-Berry Compote + Lemon-Cashew Crème
FROM EAT CLEAN PLAY DIRTY BY DANIELLE DUBOISE + WHITNEY TINGLE
makes 8 pancakes
INGREDIENTS
For the chia-berry compote
1 cup raspberries
1 cup strawberries
1 tbsp raw honey
1/2 cup chia seeds
For the lemon-cashew crème
1 cup raw cashews, soaked overnight and drained
1 tbsp coconut oil
1 tbsp maple syrup
1 tsp pure vanilla extract
zest of 1 lemon
For the pancakes
1/4 cup flaxseed meal
1 3/4 cups buckwheat flour or gluten-free flour
3 tsp baking powder
1/4 tsp baking soda
1/2 cup cashew or almond milk
3 tbsp coconut oil
DIRECTIONS
Make the chia-berry compote: in a food processor, combine the raspberries and strawberries and pulse until chunky. Transfer to a small saucepan over low heat. Add the honey and simmer until the sauce thickens, about five minutes. Remove from the heat, stir in the chia seeds, and allow the mixture to cool. Make the lemon-cashew crème: in a food processor, combine all the ingredients and blend until smooth. Set aside. Make the pancakes: make a flax egg by mixing together the flaxseed meal with 1 1/4 cups of water. Let the mixture sit until thickened, about two minutes. In a large bowl, combine the flour, baking powder, and baking soda and whisk together. Pour in the milk and the flax egg and stir until the batter is completely smooth. In a large skillet, heat one tablespoon of the oil over medium-high heat. Drop the batter by the 1/4 cupful into the pan. About three pancakes will fit in the pan at one time. Cook until bubbles form in the batter, about one minute. Use a spatula to flip the pancakes and continue cooking until there's no loose batter in the middle, about two minutes more. Repeat until the batter is finished, adding more oil to the pan before each new batch. Prepare a piping bag or make your own by snipping a 1/2 inch wide opening in the corner of a large Ziploc bag. Fill the bag with the crème. Lay one pancake on a serving plate, spread it with about one tablespoon of the compote, and then pipe the top with the crème. Continue alternating until you've run out of pancakes. Store leftover pancakes and toppings in the fridge for up to three days.
