| Moderate | Vegan | Gluten Free | Soy Free
Strawberries & Cream Pancakes
INGREDIENTS
Strawberry Compote:
- 3 cups frozen strawberries
- 1 tbsp vanilla extract
- ½ – 1 cup water
- 1 cinnamon stick
- ⅓ cup organic cane sugar
Cheesecake Cream:
- 1 container Follow Your Heart Dairy-Free Cream Cheese(room temperature)
- 2 tbsp lemon juice
- ⅓ cup powdered sugar
- ½ – ¾ cup oat milk
- 3 tsp vanilla extract
Pancakes:
• 1 bottle Follow Your Heart Rocket Cakes
• 4 tbsp vegan butter
INSTRUCTIONS
1. For the strawberry compote, add all ingredients to a sauce pot over medium high heat until it comes to a boil. Stir frequently and boil for 5 minutes. Mash the strawberries to your desired texture, then reduce to a simmer and cook for 30 minutes until almost jammy. Allow to cool off the heat for 15 minutes.
2. For the cheesecake cream, add all of your ingredients (room temperature) to a bowl. Mix with a hand mixer, immersion blender, or place them in a food processor/blender and mix until smooth. Refrigerate until ready to use but don’t let it sit longer than 20 minutes in the fridge.
3. For the pancakes, cook them according to package instructions in vegan butter. Top them with the cream and strawberry compote, plus extra fresh strawberries if desired.
