Fancy-up your pancakes with this scrumdiddlyumptious recipe!
1 cup Pancake Mix
1 cup Rebel Kitchen Chai Mylk
dash of cinnamon, cardamom, turmeric - for more spice
1/3 cup roasted/salted cashews
2 Tbsp oil (canola or grape seed work well)
1 1/4 cups coconut milk
dash of salt & cinnamon
1 Tbsp corn starch
4-5 Tbsp maple syrup
1. Make your coconut sauce by dissolving corn starch into the coconut milk. Add in the cinnamon and maple syrup. Heat in a soup pot - stirring constantly until thickened. Pour into a dish and chill in fridge.
2. Mix your pancake mix in a large bowl. Fold in the nuts. Grease a sauce pan and start cooking your pancakes over a medium flame.
3. Assemble your pancake stacks with coconut shreds and a dollop of the coconut cream and enjoy! stack is fun!