December 5, 2016

Gingerbread Pancakes with Turmeric Orange Cashew Cream

Gingerbread Pancakes with Turmeric Orange Cashew Cream

The hybrid of pancakes and cookies is here and I’m officially deeming them pancookies. Although they also could be a hybrid of pancakes and cake which would be pan(cakes^2) because PEMDAS / math. I snagged the recipe for Faring Well’s gingerbread bundt cakes and made them into pancakes, pairing them with a turmeric orange cashew cream. They were marvelous on the taste buds and a fantastic source of non-heme (plant-based) iron. Read how below!

Whatever these are, they’re sweet, spicy, nutrient dense and PACKED with iron. To see why iron is important and to find another plant-based recipe packed with iron click here.

As a quick reminder, iron is found in hemoglobin, which is necessary for red blood cells to transport oxygen throughout the body. An iron deficiency includes results in feelings of: fatigue, weakness, pale skin, shortness of breath, dizziness, poor circulation, fast or irregular heartbeat, brittle nails, and headaches.

Spelt, molasses, and cashews are all excellent plant-based sources of iron. I chose to add fresh squeezed orange juice, as the added vitamin C helps with iron absorption. The best thing about these: 1. leftovers for the next day 2. store a little extra batter in the refrigerator and the dough tastes like gingerbread fudge. Truly amazing.

Here’s how:

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1/4 cup blackstrap molasses
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/3 cup oat flour
  • 1 1/4 cups light spelt flour
  • 2 tbsp ground flax seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp sea salt

Melt coconut oil, honey, molasses, and orange juice in a pot over medium heat until thoroughly mixed. While melting, mix together dry ingredients. Pour wets into drys. Cook pancakes over medium heat.

Cashew cream

  • 1 cup raw cashews, soaked overnight
  • seeds from 1 vanilla bean, or 1/2 teaspoon quality extract
  • 2 tbsp fresh squeezed orange juice
  • 4 tbsp plant milk (I used almond)
  • 2 dates
  • 1/4 tsp turmeric
  • pinch of black pepper

Soak cashews overnight. Drain in the morning and place in the food processor or high speed blender. Add in remaining ingredients and blend until smooth.

Recipe adapted from: Faring Well

gingerbread-pancakes-with-turmeric-cashew-cream

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