Plant-Based Buckwheat Breakfast Cakes With Cashew-Maple Cream | VegNews

Ingredients

• For the buckwheat cakes:
• 1½ cups buckwheat groats
• 3 cups plus 3 tablespoons water
• 3 tablespoons flaxseed meal
• ½ teaspoon ground cinnamon
• 1 teaspoon
• coconut sugar
• ⅛ teaspoon salt
• 1 teaspoon cooking oil
• For the cashew cream:
• 1½ cups
• unsweetened cashew yogurt
• 1 tablespoon maple syrup
• For the garnish:
• 1 cup raspberries
• 1 cup blueberries