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Sticky date and cashew nutbutter pancakes

Indulge your sweet cravings with homemade date pancakes with cashew butter and maple syrup. Recipe created in the KitchenAid Artisan K400 Blender. Try it.

Start cooking

Details

11

Ingredients

9

Steps

Time

20'

Prep

20'

Cooking

40'

Total

Ingredients

  • 8dates
  • 250 mlmilk or any milk alternative
  • 1egg
  • 200 gflour
  • 2 teaspoonsbaking powder
  • 225 gcashew nuts
  • 80 mlmaple syrup
  • 1 teaspoonvanilla extract
  • 3/4 teaspoonsalt
  • 3 tablespoonsneutral oil
  • A little extraolive oil for the pan
Make it now
  • Step 1

    Pit the dates.

  • Step 2

    Add the dates, milk, egg, 1 tablespoon of oil, flour, baking powder and ½ teaspoon of salt to the jug of the blender. Mix on speed 5 until the batter is smooth.

  • Step 3

    Heat a pancake pan over medium heat, slightly grease the pan and add a ladle of the batter.

  • Step 4

    Bake the pancakes for 2 minutes until bubbles start to form on the surface. Flip and bake for another minute until golden brown.

  • Step 5

    Combine the cashew nuts, maple syrup and vanilla extract in a bowl. Stir until the nuts are coated in the syrup.

  • Step 6

    Spread the cashew nuts in an even single layer on a lined baking tray. Roast for 15-20 minutes in a 180°C preheated oven until golden brown. Set aside and let cool off.

  • Step 7

    Add the nuts, 2 tablespoons of oil and ¼ teaspoon of salt to the Small Batch Jar and start blending on speed 3.

  • Step 8

    Slowly increase the speed of the blender until a smooth spread forms. Scrape down the side of the jar and add more oil if necessary.

  • Step 9

    Stack your pancakes as high as you dare. Top with a dollop of creamy cashew butter and a generous drizzle of maple syrup. Add chopped dates for a little extra chew and caramelized cashews for a little extra crunch!

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Sticky date and cashew nutbutter pancakes

Step 1

Pit the dates.

Step 2

Add the dates, milk, egg, 1 tablespoon of oil, flour, baking powder and ½ teaspoon of salt to the jug of the blender. Mix on speed 5 until the batter is smooth.

Step 3

Heat a pancake pan over medium heat, slightly grease the pan and add a ladle of the batter.

Step 4

Bake the pancakes for 2 minutes until bubbles start to form on the surface. Flip and bake for another minute until golden brown.

Step 5

Combine the cashew nuts, maple syrup and vanilla extract in a bowl. Stir until the nuts are coated in the syrup.

Step 6

Spread the cashew nuts in an even single layer on a lined baking tray. Roast for 15-20 minutes in a 180°C preheated oven until golden brown. Set aside and let cool off.

Step 7

Add the nuts, 2 tablespoons of oil and ¼ teaspoon of salt to the Small Batch Jar and start blending on speed 3.

Step 8

Slowly increase the speed of the blender until a smooth spread forms. Scrape down the side of the jar and add more oil if necessary.

Step 9

Stack your pancakes as high as you dare. Top with a dollop of creamy cashew butter and a generous drizzle of maple syrup. Add chopped dates for a little extra chew and caramelized cashews for a little extra crunch!

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