Proatcake with Mango Jam and Cashew Coconut Cream

By karenluvslife

Ingredients

• Proatcakes
• 1 cup Oatmeal – ground rolled oats
• 2/3 cup PSA Pea Protein – pure or similar
• 2/3 cup tapioca
• 1 1/2 tsp bi-carb soda
• 300 ml coconut cream or milk
• 4 eggs
• 1 1/2 tsp vanilla paste
• 1 1/2 tsp apple cider vinegar
• 1/2 tsp psyllium - optional
• Mango Jam
• 4 mangoes – peeled and diced small
• 1 cup soft dates - sliced
• 3-4 tbs rice syrup, honey or maple syrup.
• 1 1/2 tsp vanilla paste
• Cashew Coconut Cream
• 1 cup raw cashews
• approx. 1 cup coconut cream or thick milk
• Pinch stevia or a 1 tsp honey, maple or rice syrup
• 1 tsp vanilla essense – it seems to be the best if you want it to stay white but paste or powder would also work.

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Proatcakes
Add oatmeal, protein powder, tapioca and bi-carb to a mixing bowl and stir to distribute the ingredients evenly.
In another bowl combine the coconut cream or milk with the eggs, vanilla and vinegar then mix it together making sure that the eggs have been well combined.
Add the eggs mixture to the dry ingredients in the bowl then stir to create thick dough.
Add 1 large tablespoon for a small pancake or 2 large for a large pancake to the fry pan smeared with coconut oil or butter and cook for approximately 1-2 minutes or until you can turn them easily and they are not burnt!!
Finish cooking the other side until they bounce back when gently pressed and remove from the pan.
Repeat with the remaining ingredients

Mango Jam
Sauté all ingredients in a medium pot on low for 20 minutes until the dates want to fall apart.
Allow to cool slightly then place into sterilised jar with a sealed lid.
Should last a while if kept in the fridge.

Cashew Coconut Cream
Soak the cashews in water overnight or for at least 3-4 hours to soften.
Rinse and drain the cashews then add them to a small blender with the rest of the ingredients, use only 2/3 of the cup of the coconut cream at first and add more if needed.
Blend until super smooth and creamy, this can take a while but it’s well worth it to get a grain less, smooth, shiny cream.
Can be stored in sealed glass jar in the fridge for up to 3-days.
To serve:
Layer the pancakes with the jam then add a big dollop on the top of the last layer of jam. You could also add cream between each layer for extra creamy goodness.