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A few months ago I bought the cookbook Eat, Drink and Be Vegan — not because I planned to become vegan, but because I wanted new ways to enjoy things I usually avoid: vegetables. Naturally, the first recipe I wanted to try had no vegetables at all — banana cream pancakes. Old habits die hard.
I made the pancakes and loved them. I don’t usually crave pancakes, waffles or pastries, but the coconut milk and banana combo was perfect. My husband gagged, which only meant more for me.
I love fruit, and bananas are high on my list. Still, I wanted to try strawberries, my current favorite. With a few tweaks, the banana cream idea became strawberry cream pancakes — and they were fantastic. I added a touch of orange zest to the batter, which brightened the flavor and paired wonderfully with the strawberries.
When I blended the coconut milk with berries and zest, I wanted to eat the mixture straight from the blender. The aroma and texture were irresistible.
For cooking I used my favorite nonstick option — coconut oil spray. I like solid coconut oil, but it can be hard to measure and sometimes leaves food greasy. The spray delivers coconut flavor without excess oil.
While the pancakes cooked, I made a quick strawberry-banana syrup: pureed strawberries and banana with a few drops of maple syrup. It was delicious on the pancakes and would also be excellent on oatmeal or yogurt. I found myself eating it by the spoonful.
When the pancakes were ready I could hardly wait to dig in. My husband refused to try them — he’s convinced that anything labeled “vegan” must contain vegetables or be lacking without meat. To each their own. I, however, loved how creamy the insides were and how light the pancakes felt. Instead of the usual pancake-induced food coma, I felt energized after eating them.
I’d happily eat these regularly — especially with chocolate — though daily pancake feasts might affect productivity. For now, they’re a weekend treat I plan to make often.
Vegan Strawberry Cream Pancakes
adapted from Eat, Drink and Be Vegan
1 1/3 cup spelt flour
1 tablespoon + 1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 1/2 cups light coconut milk
1 cup sliced strawberries
1 teaspoon vanilla extract
1/2 tablespoon freshly grated orange zest
coconut oil spray
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. In a blender or food processor, combine the coconut milk, strawberries, vanilla, and orange zest; blend until smooth. Pour the wet mixture into the dry ingredients and stir just until combined.
Heat a skillet over medium heat and spray lightly with coconut oil. Once hot, scoop batter with a ladle or measuring cup to form pancakes. Cook until bubbles form on the surface, then flip and cook 1–2 minutes more. Makes about 5 large pancakes or 10–15 small ones.
Strawberry-Banana Syrup
1/4 cup strawberries, sliced
1/4 cup bananas, sliced
3 tablespoons maple syrup
Combine the strawberries, bananas, and maple syrup in a blender or food processor and blend until smooth. Warm gently if you prefer a warm syrup.
These pancakes will likely become a regular in my kitchen. The coconut milk brings creaminess while spelt flour keeps them light. There are more recipes in the book I want to try — many sweets and treats — so vegetables will have to wait a little longer.