Vegan Lemon Cream Cheese Pancakes
LEMON AND CREAM CHEESE PANCAKES
Happy second week of quarantine, or if it’s the first for some states, grab a chair, maybe a bed, stay for a while. Play with us in this space. Before we know it, we’ll all be the grandparents in Willy Wonka basement naming our hairs.
I wanted to debut these sweet flap jacks, my vegan lemon cream cheese pancakes. They are oh-so-good and perfectly flavored. Top top it off, there’s berries smothered in dark cane syrup. Do that happy dance, Wednesday!
These don’t have to be vegan! You can use regular cream cheese, or whatever is best for your diet.
VEGAN LEMON AND CREAM CHEESE PANCAKES
Ingredients
1 3/4 cups GoGo Quinoa vegan pancake flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large eggs, separated (for vegan replacement, use 1 tablespoon milled flaxseed with 3 tablespoons water, per egg)
1 cup oat milk
3 ounces vegan Miyokos cream cheese, cut up
3 teaspoons melted vegan Miyokos butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 1/2 tablespoons lemon zest (approximately the zest from one large lemon)
1 cup fresh berry mixture, strawberries and blueberries
dark cane syrup for topping
Instructions
In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together egg yolks with oat milk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese lumps. Stir in melted butter, vanilla, lemon juice and lemon zest. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with fresh cut berries and drizzle with cane syrup.
