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Vegan Pancakes, with Raspberry Syrup and Cashew Cream

August 9, 2010

I think I’ve been missing traditional Midwestern food lately. So, last Sunday, Graham and I broke off from our crepe tradition to make some pancakes.

We used Moskowitz’s very simple pancake recipe which is in both Vegan Brunch and Vegan with a Vengeance. It’s an excellent recipe–for a long time, I always worried about how to replace eggs in things like pancakes. But as it turns out, a vegan pancake recipe doesn’t really require anything like eggs.

Shamefully, our raspberry syrup just came from a bottle from Franprix. Our cashew cream, on the other hand, was another concoction of cashew butter, salt, water, sugar, and lemon juice.

This made for a wonderful Sunday brunch–the pancakes were perfect and fluffy, and the raspberry syrup went well with the sweet and tangy cashew cream.

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