Step 1: To make the cashew cream place all cashew cream ingredients in a high speed blender and combine until creamy and velvety. Set aside…
Step 2: To make the pancakes whisk dry ingredients together in one bowl.
Step 3: In another bowl whisk the egg yolks and add the banana. Mix well.
Step 4: Combine the dry ingredients with wet and fold gently. Add the lactose free milk a bit at a time, the consistency should enable the batter to spread a little in the pan.
Step 5: Heat 1 teaspoon of coconut oil in a non stick fry pan over low/medium heat.
Step 6: Add ¼ cup batter per pancake to the pan. The edges should be firm and a few bubbles forming in the middle before you flip. Cook for about 2 minutes on the other side. Heat another teaspoon of oil in the pan and repeat.
Step 7: Combine the jam and lemon juice to create adding a bit at a time to taste.
Step 8: Stack your pancakes, drizzle over the warm jam drizzle and dollop on cashew cream.