Recipe: Pancakes with Cashew Mousse and Coconut&Vanilla Popcorn

We LOVE our pancakes. We love them so much that we've had them with every imaginable topping (coconut jam, anyone?), so we decided to up our game and try something more... creative. 

How about a...

Gluten-Free Pancake Stack with Cashew Mousse and Coconut & Vanilla Popcorn..? 

Recipe (for 2-3 people, depending on your appetite)

For the pancakes

Morning Dreamers Pancakes 1 pack

Eggs 3

Milk 255ml

For the mousse

Roasted cashew nuts 1.5 cup

Coconut oil (or vegetable oil) 4 tbsp

Agave nectar 6 tbsp

Vanilla powder (or some vanilla extract) 1/2 tsp

Lemon juice 1 tbsp

A pinch of salt

Water 3-6 tbsp depending on the consistency

Coconut and vanilla popcorn for decoration

Method

For the pancakes

Preheat the pan on medium heat, add some vegetable or coconut oil. Whisk together milk and 3 eggs, add Morning Dreamers Pancake mix and mix until well-combined. Use a ladle or a large spoon to scoop the mix and put in the pan. Fry your pancake on one side until the top appears dry, then flip. Once cooked. place on the plate and repeat.

For the cashew mousse

Add cashews into a blender and blitz on high-speed for a few seconds. Then add all remaining ingredients and continue mixing. Add water if necessary. The mousse should be smooth without cashew bits.

Once the mousse is ready, spread it between the layers of the pancake stack and decorate with some popcorn!

Voilà!