Decadent* Berries n Cream Pancakes

Blow Your Family AWAY with these deliciously-fluffy Vegan Pancakes!

Berries n Cream Pancakes: Photo by: Go Vegan Be Dope

Who doesn’t love the smell of freshly grilled pancakes in the morning? Hmmm, you’d be hard-pressed to find anyone who doesn’t. My Decadent Berries & Lemon Cream pancakes are not only perfect for breakfast, they’re perfect for dessert also! These pancakes are soft, sweet, fluffy, moist and sure to please the pickiest eater! Most of all – they are Vegan!

This is my OWN recipe that I’ve used for a very long time – prior to becoming a Vegan. All I did was modify the dairy ingredients – making it Vegan friendly! I can assure you, the taste and texture was not affected in the least!

You’ll also notice, that although this recipe calls for unbleached self-rising flour, I still add a bit of baking powder to the recipe, giving the cakes that extra rise & fluffiness. I don’t really care much for thin, silver dollar’ish pancakes – I prefer mine thick and fluffy. So, if you’re like me, and you love thick & fluffy pancakes - this is just the recipe for you!

Serve them for breakfast! Serve them for dessert! Or heck, serve them in a trifle...Either way, it’s a win-win!

Ingredients:

Pancake Batter

2 cups unbleached self-rising flour

1 ¼ cup unsweetened Almond Milk

¼ cup Earth Balance Butter Vegan Butter (melted)

1 “egg” (using Ener G Egg replacer)

½ tsp Salt

1/3 cup raw cane sugar

1 tsp Baking Powder

½ tsp pure vanilla extract

½ tsp pure lemon extract

Fresh Berries (optional)

Raw Walnuts (optional)

Cream

1 cup confectioner’s

1/3 cup Vegan Cream Cheese (softened)

1 tsp earth balance vegan butter (melted)

¼ tsp vanilla

1 Tbsp unsweetened Almond Milk

1 Tbsp Meyer Lemon juice (regular lemons are fine)

Oil for Cooking Pancakes

Vegan butter or any Veggie Oil of your choosing

Instructions:

Berries & Walnuts

· Thoroughly rinse berries of your choosing & set aside. Roughly chop walnuts & set aside.

Lemon Cream

· In a bowl or glass measuring cup, add confectioner’s sugar, cream cheese, butter, vanilla, lemon juice & almond milk. Mix well until desired consistency is reached. Helpful hints: *If cream is too thick, add a tiny bit more lemon juice. *If cream is too tangy, add a tiny bit of almond milk.* If cream is too thin, add 1 Tbsp confectioner’s sugar until desired consistency & tang is reached*. Set aside.

lemon cream ingredients*

Pancakes

1. In a small mug or bowl, follow instructions on the Ener-G Egg replacer for 1 egg & set aside.

2. In a large bowl, Sift together flour, baking powder, & salt. (if you do not have a sift, whisk about 30 secs).

3. Make a well in the middle & add sugar, melted butter, vanilla extract, lemon extract & Ener-G Egg mix. Gradually pour in milk while stirring. Mix well. If batter is too thick - add more milk until desired consistency is reached.

4. Heat a lightly oiled gridle or large cast iron skillet over medium to medium high heat. Ladle batter onto skillet & grill about 2-4 minutes or until you see little holes forming in the batter then, flip & cook an additional 1-2 mins. Continue this process until all batter is used.

Ready to Plate

· Stack your cakes & drizzle with Lemon cream. Top cakes with desired amount of berries & walnuts. Serve with plant based sausage & vegan Eggs.

This Dish is Served With:

· Light Life’s Veggie Sausage & Just Egg. Both products are Certified Vegan! (Of Course, any plant based sausage of your choice will work fine).

* For the Sausage – Make individual patties and fry them according to instructions.

* For the Just Egg – Shake bottle first! (very important). In a large skillet or pan, melt 2 tbsp vegan butter over med to MEDIUM heat. Add about 1/4 cup of chopped onions of your choice. Sauté' about 2 minutes. Add Just Egg. Season to taste with sea salt, black, smoked paprika, nutritional yeast seasoning, & pepper. Scramble them the same exact way as “regular scrambled eggs” are cooked. Garnish with Green Onion.