Gluten Free Vegan PB and J Pancakes with Cashew Cream


These pancakes were sort of a mistake. I originally ate my standard gluten free vegan pancakes with some leftover Cashew pudding. I layered each pancake with this luxurious filling. It ended up kind of like a cake which is amazing because it was actually really healthy and also very filling. So, I thought ‘I need to blog this one’. I had everything set to go, soaked my nuts and blended them up and then realized I put in double the amount of liquid I was supposed to. I didn’t want to do it all over again the next day so I just went with it. I decided to make PB and J Pancakes with Cashew Cream instead of a Pancake Cake with Cashew Pudding. I’ll definitely get to that one day so stay tuned (maybe they will be chocolate pancakes though!).


Your first step is to soak your cashews over night, this will help them blend up nice and creamy. Fast forward to the morning – blend those soggy cashews with some vanilla, maple syrup, water and a little bit of fresh lemon juice.



You’ll also want to make some of the ‘jam’ to complete the PB&J. There are lots of nice recipes where you boil some berries in a sauce pot, add some chia seeds and end up with a lovely jam but I didn’t have time for this. I decided to go raw and blend up almost the same ingredients but ended up with definitely a slightly different type of jam. It was really thick, feel free to add in more liquid to get a drippier consistency (might look prettier on your pancakes).


Ok, now it’s time to make the pancakes. I used my old stand by recipe but added in 2 TBSP of powdered peanut butter. I recently purchased this stuff at Winners. I’ve heard a lot about it and it sounds like a great product. I don’t really have a problem with eating healthy fats, I probably have a TBSP of almond butter every day but it’s nice to add more nut flavour into your day without worrying about having too much healthy fat.


I think in powder form it just so easy to cook with! If you want that traditional peanut buttery spread, all you have to do is add water. It actually looks and feels like peanut butter once you add the liquid. I’ll be posting a review of this later and showing a photo of the end result. Here is a nutritional comparison chart taken from the tru nut website.


I also found this next new product at another home decor store, Marshalls. I think I’m the only one in the universe who doesn’t like coconut oil. I hate cooking with coconut oil, I think it ruins all the flavour for everything. I really dislike coconut as a flavor and smell. The amazing thing about this spray avocado oil is that it doesn’t have any additional chemicals in it like most spray cans do. I’ve always wanted a spray oil for my pan but didn’t like having those additional fillers in it so this is a miracle product for me. I only bought it a few weeks ago and I’m nervous it’s going to finish before I have another so I need to get a new one asap.


I find pancakes can be tricky to cook. I keep the heat at around a 6 for the first batch and wait until the batter has darkened and created a few bubbles. For the second batch, I turn down the heat to about a 4 and re-oil the pan. The second batch is always darker.


The last steps are easy, place a pancake on your plate and pour the cream sauce and raw jan over top, then place a pancake over that. Repeat. When you’re done sprinkle with blueberries and strawberries and pour maple syrup over if you like but I found that these were sweet enough.


Raw Strawberry Sauce


  • 1 cup strawberries
  • 1/4 cup pitted dates
  • 1/2 tbsp chia seeds


Blend all ingredients in a high powered blender until smooth. Use to pour over pancakes!

Cashew Cream


  • 1 cup cashews
  • 1 cup water
  • splash of fresh lemon juice
  • 1 tbsp maple syrup
  • 2 tsp vanilla (or more)


Soak Cashews in water over night. Add all ingredients to a blender and mix until smooth.


Gluten Free Vegan PB and J Pancakes


  • 1/4 cup almond milk
  • 1/4 cup Buckwheat Flour
  • 1 tbsp Organic Raw Cacao Nibs
  • 2 tbsp Powdered Peanut Butter
  • 1 ripe banana, mashed
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda


  1. 1. Smash the banana in a bowl with a fork until smooth
  2. 2. Add all other ingredients into the bowl with the banana and mix thoroughly.
  3. 3. Spray your pan with oil and turn on med heat (about 6 on the dial)
  4. 4. Scoop 1/4 of the mix on to the pan in the shape of a circle, repeat until pan is full
  5. 5. Wait a couple minutes until the batter is brown and has a couple bubbles
  6. 6. Flip the pancake over and let the other side brown for another couple minutes.
  7. 7. Turn the pan down a little and oil the pan again.
  8. 8. Cook the last of the batter, should be another 2 pancakes




One thought on “Gluten Free Vegan PB and J Pancakes with Cashew Cream

  1. […] next product is amazing! I featured it in my last post. As a coconut oil-hater, the Chosen Foods Avocado Oil Spray is the best thing I could […]

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