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Cashew Pancakes with Tahini Blackberry Sauce

Anna Klepper

German musician and artist living in London with a passion for messy, colorful, vegan food


Instagram: @messylittlevegan


Your latest food discovery?

Mazafati dates dipped in cashew butter. If you haven’t tried that yet, you haven’t lived!

A healthy balance

I do my best to steer clear from too many processed foods, such as white sugars and oils. But I believe that we should not see food as something to be fearful about, so I just try to maintain a healthy balance, and if a recipe calls for sugars or oils, I try my best to substitute them with healthier alternatives, such as dates or coconut sugar and nut butters. But I think, in general, when it comes to food, it’s most important to receive it with thanksgiving. That’s the best nourishment one can get, in my opinion.



1 cup flour

1 tbsp baking powder

1 cup almond or soy milk

3 tbsp cashew butter

3 tbsp date or maple syrup


1 cup blackberries

1 tbsp tahini

1 tbsp date or maple syrup

1 tbsp almond milk Decoration A few mint leaves and more blackberries to top with


Place all pancake ingredients in a food processor or blender and pulse until ingredients are well combined but not over mixed. Let sit for 5 minutes. Meanwhile, heat a nonstick pan over medium-low heat. If necessary, grease the pan with a small amount of coconut oil. Ladle pancake batter into the pan to form small pancakes. Cook for 2 minutes, then flip with a spatula and cook for another 2 minutes. Continue same process with remaining batter until all used up. Stack pancakes on a plate. Blend sauce ingredients and pour over pancakes. Top with more blackberries and decorate with mint leaves.

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