Strawberry Cream Pancakes from ‘Lookbook Cookbook’
Photograph by Jessica Milan
From Yahoo Food’s Cookbook of the Week: Lookbook Cookbook by Jessica Milan
Strawberry Cream Pancakes
Makes 6 large pancakes
Strawberries and coconut make the perfect pair in this delicious treat, with a generous serving of maple syrup of course.
1½ cups gluten-free pancake mix
½ cup shredded coconut
¼ cup organic cane sugar
1 cup vegan milk
1 tsp pure vanilla extract
1 tbsp coconut or grapeseed oil, plus extra for frying
2 cups chopped strawberries, plus more for topping
Coconut Whipped Cream and maple syrup, for topping (optional)
Add the pancake mix, shredded coconut and cane sugar to a large bowl and mix well. Stir in half of the vegan milk, and the vanilla and oil. Mix once more and add more milk as needed. Stir in the strawberries.
Heat a frying pan over medium heat. Add a drizzle of oil to the pan and add spoonfuls of batter. Flip the pancakes when slightly bubbled on one side and golden-brown underneath, after about 2 minutes. Cook the other side until golden-brown as well.
Enjoy these pancakes warm with Coconut Whipped Cream, maple syrup and fresh strawberries.
Reprinted with permission from Lookbook Cookbook by Jessica Milan (Page Street Publishing).
More pancake recipes to wake up to:
Olive Oil Pancakes With Dark Chocolate and Sea Salt
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