Fluffy Strawberries n’ Cream Pancakes

When I was little I was obsessed with strawberry shortcake…and I still am. It is not a typical breakfast food, but when you makeshift it into a stack of pancakes, well I am all over it. 

These uber fluffy buttermilk pancakes are topped with a rich & creamy vanilla bean cream & sweet roasted strawberries. It definitely is a treat, but so worth it!

My friend Trisha from Sinfully Green recently came down from college to hang in Seattle for a week. Of course, we had to cook and bake together because we are both avid chefs in the kitchen. 

Her recipe for vanilla bean cream was the perfect addition to this recipe. We devoured a whole stack and I have no regrets. 

This recipe is… 

Sweet & decadent 

Smooth, fluffy, and creamy 

100% vegan 

Mouthwateringly delicious! 

Fluffy Strawberries n’ Cream Pancakes 

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By: Taavi Moore     Makes: 11-12 pancakes 

Ingredients

Vanilla bean cream

• 1 cup unsweetened soy milk
• 3/4 tsp lactic acid powder
• 3/4 cup refined melted coconut oil
• 2 tbsp organic cane sugar
• 2 tsp vanilla bean paste (or scrape seeds from a vanilla bean)
• Pinch of sea salt

Roasted strawberries

• 1 1/2 cups fresh strawberries 
• 1 tbsp organic cane sugar

Buttermilk pancakes 

• 1 1/2 cups unbleached all-purpose flour 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1 tbsp organic cane sugar (or maple syrup) 
• 1/4 tsp salt 
• 1 1/2 cups non-dairy milk 
• 1 tbsp apple cider vinegar 
• 1 tbsp melted coconut oil 
• 1 tsp vanilla extract 

Directions 

1. Start by preparing the vanilla bean cream. Make sure to bring all ingredients to room temperature. In a high-speed blender, add in all ingredients except coconut oil. Blend until smooth.
2. While the mixture is on high speed, slowly stream in the coconut oil to emulsify the mixture. Blend on high for 30-45 sec. to further whip the cream. Transfer cream to an airtight container and refrigerate while preparing the rest. 
3. Preheat oven to 400 degrees. Slice strawberries and add into a baking dish. Toss strawberries in sugar and spread out evenly on the dish. Roast for 18-20 min. or until soft and reduced. 
4. While strawberries are roasting, prepare the pancakes. In a large mixing bowl, whisk together all the dry ingredients. In a large measuring cup, measure out almond milk and whisk in apple cider vinegar. Set aside for 5 min. to curdle up. Add in vanilla extract and coconut oil to milk. 
5. Pour in wet mixture into dry and whisk until smooth. Heat a large skillet over medium-high. Ladle in 1/4 cup of batter and cook on both sides until golden brown. 
6. Serve: Spoon over roasted strawberries followed by a dollop (or two) or cream. You may add any other preferred toppings as well, such as sliced almonds, hemp seeds, or fresh mint.