Vegan Pistachio Cream Pancakes

Serves 2, makes 10-12 pancakes

Batter:

• 50g raw unsalted pistachios
• 360g plant milk (oat or soy)
• 170g fine oat flour
• 90g ripe banana
• 3 tsp Wild Nutrition High Fibre Plus
• 1 tsp baking powder
• 1 tbsp agave syrup
• ¼ vanilla pod, seeds scraped

Pistachio sauce:

• 25g raw unsalted pistachios
• 1 tbsp plant milk (oat or soy)
• 1 tbsp agave syrup
  

To serve:

• 10g crushed pistachios
  

Method:

1. Blend the pistachios and soy milk until smooth to make your pistachio milk.
2. Add the banana, High Fibre Plus, baking powder, agave, vanilla seeds and oat flour, then blend again until smooth.
3. Cook each pancake over medium heat for 2 minutes on each side.
4. To make the sauce, blend the pistachios in a small high-speed blender until they form a thick paste. You’ll need to stop, scrape down the sides and blend again a few times until the pistachios release their oil (this takes 5-10 minutes).
5. Once you have a smooth paste, add the plant milk and agave syrup and blend until you reach a creamy sauce. Loosen with a little more plant milk if it’s too thick.
6. Stack the pancakes, drizzle with maple syrup, pour over the pistachio cream sauce and finish with a scattering of crushed pistachios.
7. Enjoy!