THRIVE 57
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Saturday
Brunch Ideas
Vancouver
Mitra Shirmohammadi
m.sc., r.h.n.
instagram: @nutriholist
nutriholist.com(^)
ingredients
Pancakes
1 cup gluten-free oats or
buckwheat, ground into flour
1 small banana, fully ripe
1 small beetroot, cooked (raw also
works if you have a strong blender)
1 cup non-dairy milk
1 tsp vanilla (optional)
2-3 tsp coconut oil, for cooking
Cashew Cream Sauce
½ cup cashews, soaked for 2+ hours
¼ cup coconut yogurt
¼ cup non-dairy milk
1 tbsp pure maple syrup
2 tbsp lemon juice
1 tsp vanilla
Apple Compote
1 apple, diced
1 tsp pure maple syrup
½ tsp cinnamon, ground
¼ tsp cardamom, ground
1 tbsp lemon juice
method
Pancakes
Throw all the pancake ingredients
except for oil in the blender and blend
until smooth.
Add a teaspoon of coconut oil to a large
pan over medium heat, pour about 2
tablespoons of the batter onto the pan
and cook until bubbles have formed on
top (around 2-3 minutes).
Flip the pancakes and cook an additional
1-2 minutes on the other side. Add
more oil to the pan for the next batch
if necessary.
Cashew Cream Sauce
Wash the blender. Rinse and drain
the cashews, add them to the blender
along with the rest of the sauce
ingredients and blend until smooth
Apple Compote
Add the diced apple to a small pot
over medium heat, pour a splash of
water, cover and let it cook for about
5 minutes until tender.
Season with maple syrup, cinnamon
and cardamom, stir, and let it cook for 5
more minutes. Remove from heat and
drizzle with lemon juice.
Top the pancakes with cream sauce
and warm apple compote and enjoy!
4-Ingredient Red Velvet Pancakes w/
Cashew Cream Sauce Warm Apple Compote