Banana and buckwheat pancakes with cashew cream and strawberries (gf + vegan)

Ingredients
pancake batter:
1/2 cup buckwheat flour
1/4 cup rice flour
1 banana mashed
3/4 almond milk (or any other veggie milk)
1 tablespoon pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon baking powder

cashew nut cream
1/2 cup cashew nuts soaked overnight and drained
1/4 cup almond milk
1 teaspoon pure maple syrup
2 teaspoons pure vanilla extract

1 teaspoon coconut oil to pan fry
Lots of chopped fresh strawberries to serve
Prep time: 10 min
Cooking time: 10 min
Servings: 1
Difficulty: easy
Directions

To make the cashew cream place all ingredients into a blender or food processor and blend until smooth. Set aside.

To make the pancake batter simply combine all ingredients in a bowl and mix well.

Heat a little coconut oil in a large non-stick frying pan over medium heat. Drop 1/4 portions of the pancake batter onto the frying pan. Allow to cook for 2-3 minutes or until bubbles appear on the upside of the pancakes, then flip them and allow the other side to cook. Repeat with the rest of the batter. This mixture makes approximately six pancakes.

Serve with a dollop of cashew cream, a drizzle of maple syrup and fresh strawberries.