MORNINGS ARE THE WORST.
And if you don’t agree with me, I do not even understand what kind of super-powered human being you are. Does your heart pump pure caffeine into your veins? Are you the product of a crazy scientific experience? I DON’T GET IT. Mornings are the literal worst. I pretty much feel punched in the face the second my eyes slowly, very begrudgingly peel open. My first thought is usually, NOOOOO! Or just like a moan of agony.
My husband is one of those (disgustingly) disciplined people who wake up everyday at 5:30am, and therefore by proxy, my fat cat and I are forced to wake up at the same time. UGH. WHY, GOD. Even though my body might be awake, my mind doesn’t operate until at bare minimum around noon. Brunch is basically God’s gift to all the people who stoutly reject mornings. Let all those early bird’s catch all the worms they want; I choose pancakes and mimosas. I love hosting brunch parties, because it’s such a perfect way to connect with friends. It’s impossible to be cranky and eat pancakes. I mean, honestly, it just is.
Pancakes are sooooo easy to make, and they’re always an easy crowd-pleaser. What I love about this recipe is that it’s gluten-free AND vegan. I mean, whaaaaat? Can such a thing exist? Yes, fellow Brunchers. It can and it does. GLORY HALLELUJAH. Great things come in little pancake packages.
So let’s get to it, because it’s the freaking weekend, and you need to get you some pancakes. And maybe a pitcher or mimosas…I won’t judge.
- PREP: 10 min
- COOK: 15-20 minutes
- YIELD: 12 pancakes
- 2 cups Pamela’s Baking & Pancake Mix.
- 2 large egg (or equivalent egg replacer)
- 3/4 cup cashew milk.
- 4 tablespoons unsalted butter, melted and cooled or grapeseed oil
- coconut oil, for greasing
- 1 cup sliced strawberries
- FOR SUPER STRAWBERRY STACKS: 1 extra cup of thoroughly mashed strawberries, added to the pancake mix
VEGAN WHIPPED CREAM:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
- Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter.
- Ladle a full 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes.
- Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
- Arrange the pancakes on individual plates and serve with the syrup.