Vegan Strawberry Rosé Pancakes
Hello & Happy Wednesday!!!
With the warm weather upon us I love a good glass of chardonnay, or if I have my choice, rosé! Since last year, rosé has really taken off as a warm weather beverage of choice for both men and women. Yes, you heard me, men lol. Why? Because it’s just that good! It’s colorful, crisp, is even good as a cider, and is fun to throw into recipes..
Cue the vegan Strawberry Rosé Pancakes!
This recipe has been on my bucket list for quite some time. While I don’t produce a ton of pancake recipe as they are just too easy, I love to take this classic dish and put a modern spin on it.
What’s fab about this recipe, is everything! It’s fun, easy, involves a handful of ingredients, uses banana as he binder, has a rich flavor of rosé, fluffy texture, and are just a game changer!
If you’re searching for that next vegan brunch concept to sweep your peeps off their feet, these Strawberry Rosé Pancakes are it!
Why this recipe rocks:
Perf for warm weather
Perf for entertaining
Strawberries can be used on other dishes
Eat Drink Shrink
Yields 5-10 pancakes depending on size
15 minPrep Time
10 minCook Time
25 minTotal Time
- 1 cup almond milk combined w/1 teaspoon apple cider vinegar "vegan buttermilk"
- 2 cups flour
- 1 small banana, mashed
- 3/4 cup strawberries, chopped
- 1/4 cup Rosé
- 1 tsp vanilla
- 1 tsp rose water
- 1 tablespoon coconut oil
- 1 tablespoon coconut sugar (optional)
- 1 tbsp baking powder
- 1/2 teaspoon kosher salt
- 2 cups strawberries, sliced
- 3 tbsp sugar
- 1 cup rosé
- 2 tsp corn starch
- Chop the strawberries, soak in the rose, sprinkle with sugar, set aside for 10 minutes. In a large bowl whisk together the dry ingredients. In a small bowl whisk together the bananas, vegan "butter milk" coconut oil, vanilla, rose water and the drained rose from the strawberries. Whisk the wet ingredients into the dry ingredients until just combined. Fold in the pre soaked chopped strawberries.
- In a pan over medium heat add the strawberries and sugar. Combine the rosé with corn starch, add to the pan and combine everything. The mixture should thicken after 3 minutes. Add more wine if you need to make a larger portion. Remove from heat and set aside.
- Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 2/3 cup of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- Flip the pancakes and cook for one minute longer and serve. Top with coconut whip, & rosé strawberries.