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Vegan Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes pngThese vegan strawberry shortcake pancakes are an awesome breakfast when I’m having a serious sweet tooth. I generally prefer savory breakfast foods, but when I am having a sweet tooth these vegan strawberry shortcake pancakes do the trick. I love strawberries….and whipped cream…and cake. So enough said. I try to reason with myself that there are strawberries in these so of course they are healthy right!? hahaha yeah… these are far from healthy. Happy Sunday!

pancakes

Vegan Strawberry Shortcake Pancakes
Print Recipe
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Vegan Strawberry Shortcake Pancakes
Print Recipe
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Ingredients
Pancakes
Strawberry Sauce
Vegan Whipped Cream
Servings: pancakes
Instructions
For the Strawberry Syrup
  1. In a small saucepan add 1 cup of hulled and sliced strawberries along with 3 tbsp of granulated sugar. Stir and simmer over medium/low heat for 20 minutes, stirring often.
For the Pancakes
  1. Mix flax egg and set aside to thicken for 5 minutes. In a medium bowl mix together flour, sugar, salt, baking powder and baking soda. Add in the almond milk followed by the oil, flax egg, vanilla and apple cider vinegar. Whisk until completely incorporated.
  2. Heat a large sauté pan containing 1 tbsp of oil until hot and then pour about 1/4 cup of batter in the pan and cook until bubbles form. Flip the pancake and cook for another few minutes until pancakes are done.
For Coconut Whipped Cream
  1. Add coconut cream, vanilla and powdered sugar in to a mixing bowl and whip on a high speed until peaks form. (Don't whip for too long. I have found too much whipping makes the whipped cream break).
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Fruity Pebbled Vegan Cupcakes

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fruity pebbled cupcakesToday is Eric’s birthday and I figure it wouldn’t be complete with out some kind of cake. I made funfetti cupcakes a while back and loved the ‘birthday feel’ so I thought I’d change it up a little and make fruity pebble cupcakes. Not only do these cupcakes have fruity pebbles in them, but the milk used to make them was soaked with the cereal to extract that yummy flavor. The cakes actually taste like fruity pebbles! Maybe next I will try a cinnamon toast crunch cupcake…

For dinner tonight we are trying out an Ethiopian restaurant we have been wanting to try for a while, Meals by Genet, on the Jonathan Gold’s 101 best list. We have decided that before we move from Los Angeles we’d like to try as many restaurants on his list as possible. We have only been to 3 so far which leaves 98 more to go haha. So if we stay in LA for another 4 years we need to go to 25 a year…..totally doable right??

Happy Birthday Eric! You are an amazing person and have brought a lot of happiness into my life when I needed it most. Love you to the moon and back.

 

Fruity Pebbled Cupcakes
Print Recipe
Vanilla cupcakes flavored with fruity pebble milk and flakes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Fruity Pebbled Cupcakes
Print Recipe
Vanilla cupcakes flavored with fruity pebble milk and flakes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350F and line a cupcake pan.
  2. Combine the almond milk and 1 cup of fruity pebbles in a small bowl and allow to soak for 30 minutes. After 30 minutes strain through a sieve into a bowl to obtain almond milk. Measure out 1 cup of the fruity pebbled almond milk to use in the cupcakes and discard the rest.
  3. Cream together the butter and sugar in a mixing bowl until fluffy. Pour in almond milk and vinegar and mix until combined. The milk will curdle due to the vinegar but this is a good thing!
  4. In a separate bowl combine flour, baking powder, baking soda and salt. Slowly pour the dry ingredients into the wet and mix until batter comes together.
  5. Pour the remaining 1/2 cup of fruity pebbles into the batter and stir gently with a spoon to combine. Spoon the batter into cupcake pan and bake at 350F for 15-18 minutes. Allow the cupcakes to cool and frost with your favorite frosting!
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