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Red Velvet Pancakes with Cashew Cream Sauce and Warm Apple Compote

Mitra Shirmohammadi

M.Sc., R.H.N.


Instagram: @nutriholist |




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



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!

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