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
Fluffy Strawberries n’ Cream Pancakes
By: Taavi Moore Makes: 11-12 pancakes
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
- 1 1/2 cups fresh strawberries
- 1 tbsp organic cane sugar
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.