Vegan Strawberries and Cream Pancakes
These Vegan Strawberries and Cream Pancakes are light and bright making them perfect for breakfast, brunch or even dessert!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dessert
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: cream, strawberry, vanilla
Servings: 12 pancakes
Calories: 193.47kcal
For the pancakes
- 2 bananas
- 100 ml plant based cream
- 300 ml soy milk
- 2 tbsp sunflower oil for the batter
- 0.5 tsp vanilla paste
- 200 grams self raising flour
- 1 tbsp caster sugar
- 1 tsp sunflower oil to grease your pan
For the compote
- 200 grams strawberries fresh or frozen
- 1 tsp lemon juice
- 2 tbsp of caster sugar
For the cream
- 150 ml plant based cream
- 1 tbsp icing sugar
- 0.5 tsp vanilla paste
To make the pancakes
In a bowl, mash the bananas well until smooth.
Add the soy milk, plant based cream, 2 tsp of oil and vanilla paste and mix well. These are your wet ingredients.
In a large bowl, sift the flour and 1 tbsp 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 tsp 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
Calories: 193.47kcal | Carbohydrates: 29.38g | Protein: 3.71g | Fat: 6.94g | Saturated Fat: 1.77g | Polyunsaturated Fat: 2.55g | Monounsaturated Fat: 2.37g | Sodium: 112.69mg | Potassium: 148.18mg | Fiber: 1.35g | Sugar: 9.89g | Vitamin A: 112.95IU | Vitamin C: 13.47mg | Calcium: 41.09mg | Iron: 0.39mg