Dairy-Free & Egg-Free Cannoli Pancakes with Pistachio Cream

Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 tablespoons Granulated Sugar
• 1/2 cup Unsweetened Applesauce
• 1 1/4 cups Plant-Based Milk (almond, soy, or oat)
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 cup Raw Cashews, soaked in hot water for 30 minutes
• 1/4 cup Powdered Sugar
• 1 teaspoon Lemon Zest
• 1/4 cup Crushed Pistachios

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. 2In a separate bowl, combine applesauce, plant-based milk, lemon juice, and vanilla extract.
3. 3Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
4. 4Heat a lightly oiled griddle or skillet over medium heat.
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
6. 6While pancakes are cooking, drain soaked cashews and blend in a food processor or high-speed blender until smooth and creamy. Add powdered sugar and lemon zest and blend until well combined.
7. 7Top pancakes with cashew cream and crushed pistachios. Serve immediately.

Substitutions

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