The banana-strawberry sauce. To die......
These absolutely tasty pancakes are from Angela at Oh She Glows. I have to say that this local Ontario girl's sense of vegan food and healthy lifestyle is right up my alley. So, when I saw her recipe for Strawberry Stacked Pancakes, I knew I would have to recreate, someday. I love making pancakes and usually find the time to eat them after work. I have a thing about eating breakfast for dinner. My consumption of cereal for my last meal of the day is almost criminal although I love to cook. Sometimes a woman just doesn't have the energy after work...you understand right? Just another reason I love being single. None of the nasty guilt of not making a proper meal for kids after a grueling day of work. I eat what I want that pleases me and noone else.
Instead of whipping up pancakes for dinner, this time I decided to make these tasty and fruity pancakes on the Saturday morning post Canada Day.
I wanted something celebratory and that I could make for my family to commemorate the holiday. I immediate thought of these pancakes because the colors are red and white (well, mine are pink and white) and indicative of the Canadian flag. Thereby, Post Canada Day Strawberry Stacked Pancakes were born.
Mine aren't as pretty as Oh She Glows but they taste just as fantastic.
I followed her recipe to the letter but instead of allspice, I added nutmeg (what I had on stock). I highly recommend that you only make this recipe if you have the shredded coconut because it makes all the difference. The coconut totally makes these goodies. And, they are vegan so here's to upping the nutritient factor.
Strawberry Shortcake Stacked Pancakes
Yield: 2 servings (8 small pancakes)
1 cup + 1/4 cup whole wheat flour
1/2 cup shredded, unsweetened coconut
1 tsp baking powder
1/4 tsp baking soda
generous 1/4 tsp nutmeg
generous 1/4 tsp allspice
1/4 tsp cinnamon
Pinch or two kosher salt
3/4 cup Coconut Milk (I used regular, not low-fat, but I assume both work)
1/2 tsp pure vanilla extract
1 tbsp pure maple syrup
3/4 cup warm water
Oil, for skillet
Strawberry Banana Soft Serve (3 strawberries + 1 frozen banana, processed in food processor)
1. Preheat oven to 250F and grab a baking sheet. Whisk the dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain.
2. Preheat the skillet over medium heat and add some oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary (I cook them on heat # ‘3’). Transfer to baking sheet and place in the oven to keep warm.
3. Meanwhile, slice about 20 strawberries. I also made Strawberry Banana soft serve by processing a frozen banana with a few strawberries to make the cream sauce. Once my pancakes were stacked, I scooped the strawberry banana soft serve on top. Drizzle with maple syrup and serve immediately. makes 8 small pancakes.