Vegan Strawberry Shortcake Pancakes
Servings Prep Time
8pancakes 5minutes
Cook Time
15minutes
Servings Prep Time
8pancakes 5minutes
Cook Time
15minutes
Ingredients
Pancakes
Strawberry Sauce
Vegan Whipped Cream
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).