Vegan Strawberry Shortcake Pancakes + Whipped Cream

June 5, 2015
Do you love breakfast? What about dessert? Well, why not combine them both with these vegan strawberry shortcake pancakes with whipped cream? Two or three of these amazing pancakes topped with homemade strawberry syrup and whipped cream won't be enough. More like five or six will do the trick if you got an appetite like me. ;) Back in February I made vegan strawberry shortcakes for my roommate's birthday and they were a hit. Everyone devoured them so quickly I didn't get to eat one, haha! So this morning I was craving those shortcakes and then decided to breakfast-ify it! It definitely satisfied my sweet tooth. Give it a go and double or triple the recipe if you want! Eat as many as your heart desires <3 (Or until your stomach says enough...) Hope you enjoy! Jessie xx
Vegan STrawberry Shortcake Pancakes with Whipped Cream

Vegan Strawberry Shortcake Pancakes + Whipped Cream

Recipe Type: Breakfast Sweets
utensils YIELDS 8 pancakes
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  • 1 cup whole wheat flour
  • 1/4 cup old-fashioned rolled oats
  • 2 tsp baking powder
  • 1/2 tsp pink himalayan salt
  • 1 cup coconut milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave nectar
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 1 cup strawberries, whole
  • 1 cup strawberries, halved
  • 1 tbsp maple syrup
  • 1 tsp corn starch
  • 4 tsp water
  • 1 canned full fat coconut milk (14 oz)
  • 1 tbsp vanilla extract
  • 1 tbsp powdered sugar
  • 1 cup whole wheat flour
  • 1/4 cup old-fashioned rolled oats
  • 2 tsp baking powder
  • 1/2 tsp pink himalayan salt
  • 1 cup coconut milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave nectar
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 1 cup strawberries, whole
  • 1 cup strawberries, halved
  • 1 tbsp maple syrup
  • 1 tsp corn starch
  • 4 tsp water
  • 1 canned full fat coconut milk (14 oz)
  • 1 tsp vanilla extract
  • 1 tbsp powdered sugar
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Directions

Preperation: Place the can of coconut milk in the fridge overnight or at least 6 hours before using, so that the cream rises to the top.

For the pancakes:
1. Place a large bowl and the beating utensils in the freezer. This will keep the coconut cream cold and keep it’s shape when mixing.
2. To make the “buttermilk”, whisk in the apple cider vinegar and coconut milk together and let it set for about 5 minutes.
3. Pre-heat a pan over low-medium heat.
4. In a medium bowl, combine the whole wheat flour, oats, baking powder, salt, and set aside.
5. Combine the “buttermilk”, agave nectar, vanilla extract, coconut oil in a seperate medium bowl as well; then add the wet mixture into the dry mixture. Mix together until “just combined”. Do not over mix or else the batter will make firm pancakes instead of fluffy ones!
6. Spray the heated pan with coconut oil and cook the pancakes for about 3 – 4 minutes on each side or until fully cooked. Each side should be golden brown.
7. If not eaten right away, keep the pancakes warm in the oven at 175 degrees F.
8. Slice the whole strawberries to place on pancakes.

For the strawberry syrup:
1. Place the strawberries in a blender with 2 tsp of the water that the recipe calls for and pulse until the strawberries are blended up.
2. Heat a medium pan over low-medium heat; add in the strawberries and maple syrup.
3. Mix the cornstarch and the last 2 tsp of water together then add it to the strawberries. Mix immediately and constantly stir for the next 3 minutes.
4. Turn off heat and set aside.

For the whipped cream:
1. Scoop out the cream from the can into a large chilled bowl. (Keeping the liquid for future use)
2. Beat the cream for 3 minutes then add in the vanilla extract for another 2 minutes.
3. Add in the powdered sugar and beat for 2 more minutes.
4. If not using right away, cover and store in fridge until ready for use.
* You can also make a strawberry whipped cream by adding in 3 tbsp of mashed strawberries and an extra tbsp of powdered sugar!

Also by Jessie: Vegan Eggplant Pasta with Mushroom Marinara Sauce
Vegan Chocolate Cupcakes with Berry Buttercream Frosting
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Photo: Jessie Brown


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Jess is health nut and food adventurer who follows a plant-based lifestyle for the past 2 years. It's her passion and dream to one day help as many individuals live a healthy active lifestyle with balance and wellness. She hopes that these delicious raw vegan/vegan recipes will help open up new possibilities to create and cook guilt free goodness. Follow Jess on Instagram @plantbasedbrownie. Also, please check out and subscribe to her YouTube channel for delicious raw vegan recipes and vegan related videos @plantbasedbrownie. "The soul is the same in all living creatures although the body of each is different" ~ Hippocrates

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