As I ate the meal I am about to describe, I felt as though I were in Cora's. Those who know me know how much I loved Cora's before becoming a vegan. I lived for raspberry crepes, and strawberry custard waffles. I loved to stuff my face with sweet, delicious breakfasts.
Since becoming a vegan, however, I have not been eating as many delicious breakfasts as I used to. Sure, I had pancakes and waffles from time to time, but they were always lacklustre. I always felt as though I wasn't doing the pancakes justice, but no matter how many recipes I tried, they were never quite right.
Recently, I stumbled upon a recipe for pancakes that made my mouth water.
http://ohsheglows.com/2014/02/25/easy-vegan-and-gluten-free-pancakes-strawberry-shortcake-w-whipped-cream/
Looks amazing, right?
As usual, I had very few of the ingredients on hand, so I decided to just use the recipe as inspiration. They very clearly explained that you could not substitute the flour they had chosen, which was an ingredient I was missing, so I decided to use an ancient grain, gluten free pancake mix to start. I did take their suggestion of adding diced banana to the batter, and then used their whipped cream recipe too.
And then, using a can of coconut milk I had bought ages ago in order to make whipped cream, I made this:
Using this recipe:
http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
Here is what my pancakes looked like in the end:
Not bad, if I do say so myself.
And they tasted even better than they looked. I ended up adding a ton more of the "cream," which was surprisingly delicious. I don't like whipped cream, so I doubt this was very similar to real whipped cream, but it was very delicious.
So, finally, I have a sweet vegan breakfast option that I love. Hopefully, I can perfect some more vegan breakfast options soon.
Stay tuned for my life-altering vegan garlic fingers, coming soon.
