These Vegan Strawberries and Cream Pancakes are light and bright making them perfect for breakfast, brunch or even dessert! Get the recipe below.
Strawberries and cream
Strawberries and cream is such a classic flavour combination.
The history books will tell you that the pairing of strawberries and cream was introduced to the UK by Thomas Wolsey, a member of King Henry VIII's court. Supposedly, he served them at a banquet way back in 1509 and then began to be served at tennis matches. Which, is where the trend to eat strawberries and cream at Wimbledon began.
But looking closer at the way strawberries taste, it becomes obvious why strawberries and cream work so well together. Fresh summer strawberries are not just sweet, they have a slight creamy, almost buttery flavour to them which is then enhanced and complemented by fresh cream.
Of course this recipe is for vegan strawberries and cream pancakes so we're using a plant based cream instead. The good news is that these substitutes are often just as rich and buttery as regular dairy based cream.
How to make rich vegan pancakes
To really drive home the creamy flavour in these pancakes, I make the batter using both plant milk AND a plant based cream. This makes the batter extra rich and decadent. All the steps are the same as regular pancakes but I add the cream and milk at the same time.
Here's what that looks like in simple steps:
- Mash your bananas until smooth.
- Add the soy milk, plant based cream, vanilla paste and oil to the bananas and mix well. (Your wet ingredients).
- In a separate bowl sift the flour and sugar. (Your dry ingredients).
- Slowly add the wet ingredients to the dry ingredients.
- At first you will have a smooth paste but this will soon become a smooth batter.
Once you're made this thick creamy batter you're ready to cook!
How to make strawberry compote
Making a compote to top these vegan strawberries and cream pancakes takes just 3 ingredients and 2 steps:
- Add the strawberries (halved), sugar and lemon to the pan and heat gently until the sugar dissolves.
- Leave the strawberries to cook in the sugar until soft and syrupy.
There's nothing more to it than that.
I like to make the compote while I'm flipping the pancakes but you can make it ahead. It will keep in the fridge for a week! Whether you want to serve the compote hot or cold on top of the pancakes is up to you.
Variations
I like to use a vegan squirty cream or freshly whipped cream but, if you want to be even more indulgent, why not serve them with vanilla ice cream. Alternatively you could use a creamy vanilla yogurt.
The recipe
Vegan Strawberries and Cream Pancakes
Ingredients
For the pancakes
- 2 bananas
- 100 ml plant based cream
- 300 ml soy milk
- 2 tablespoon sunflower oil for the batter
- 0.5 teaspoon vanilla paste
- 200 grams self raising flour
- 1 tablespoon caster sugar
- 1 teaspoon sunflower oil to grease your pan
For the compote
- 200 grams strawberries fresh or frozen
- 1 teaspoon lemon juice
- 2 tablespoon of caster sugar
For the cream
- 150 ml plant based cream
- 1 tablespoon icing sugar
- 0.5 teaspoon vanilla paste
Instructions
To make the pancakes
- In a bowl, mash the bananas well until smooth.
- Add the soy milk, plant based cream, 2 teaspoon of oil and vanilla paste and mix well. These are your wet ingredients.
- In a large bowl, sift the flour and 1 tablespoon of caster sugar. These are your dry ingredients.
- Slowly add the wet ingredients to the dry ingredients.
- At first you will have a smooth paste but this will soon become a smooth batter.
- Once the mix is fully combined and smooth, grease your pan with the remaining 1 teaspoon of sunflower oil.
- Heat the pan on a medium heat until hot.
- Cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.
- Using a spatula, carefully flip the pancake and cook for another 2 minutes.
- Transfer to a warm plate while using up the rest of the batter.
- Once you have cooked all of the batter, serve the pancakes warm with strawberry compote (instructions below).
To make the compote (while the pancakes are cooking)
- Add the strawberries to a saucepan along with the lemon juice and sugar.
- Gently raise the temperature to a medium heat and cook for 10 minutes, stirring occasionally.
- During this time the strawberries will burst and release their juices.
- One you have a syrupy sauce, remove from the heat and leave to one side until ready to serve with the hot pancakes.
To make the whipped cream
- Whisk together the plant based cream, icing sugar and vanilla paste until thick and creamy.
Nutrition
More fruity pancake recipes
Pancake recipe index
For the full range of pancakes on the blog check out this pancake recipe round-up.
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