Add cashews to a bowl with cold water and soak overnight or at least eight hours
Drain cashews and rinse under cold water
Add cashews to a blender with ⅓ cup of water and blend on a high speed until smooth and creamy. Cover and set aside until pancakes are ready.
Peel and chop apples into slices around 2 inches thick
Add cinnamon, vanilla + nutmeg and mix well to coat evenly
Add coconut oil to a skillet and heat for a couple of minutes. Add apples and cook for around 10 minutes or until apples are soft and beginning to caramelise
Add flour, bicarbonate soda to a mixing bowl
Mix flaxseed and 3 tablespoons of water in a separate bowl and then add to the flour mixture
Add milk and maple syrup and stir well
Add ½ teaspoon of butter to your chosen pancake pan
Add half a cup of batter to the pan. When bubbles start to pop on the top flip over and cook for around 1 minute on the other side
Repeat the procedure until the batter is finished
To keep the pancakes warm while the rest are cooking, pop them in the oven on a very low heat
Serve with the cooked apples, cashew & coconut cream + maple syrup
Recipe by at https://www.caseyjade.com/apple-cinnamon-buckwheat-pancakes/