Melissa Singh

Strawberry Cheesecake Pancakes

Servings	Prep Time
2-3people	10mins

Cook Time

15mins

Servings	Prep Time
2-3people	10mins

Cook Time

15mins

Ingredients

Pancake Ingredients (dry)

Pancake Ingredients (wet)

1 chia egg(1 tbsp ground chia seeds, 1/4 cup warm water)
1cup non-dairy milk or water
2tbsp coconut oil
1tbsp apple cider vinegar
2tbsp apple sauce

Cheesecake Sauce

1/2cup soaked cashews(see notes for quick soak method)
1/2cup non-dairy milk
2tbsp coconut oil
2-3tbsp maple syrup(depending on how sweet you like it)
Juice of half a lemon
1/2cup strawberries(fresh or frozen will work fine, though I used fresh) And more for topping!

Instructions

The Pancakes

For the pancakes place all the dry ingredients in a bowl, and whisk together. Set aside.
Place all liquid ingredients in a bowl or blender, and mix together. Mix all ingredients together in a bowl or blender. Note* Remember that the thicker the batter, the thicker the pancake, and the thinner the batter the thinner the pancake. To yield a thicker pancake, add a little less liquid as this recipe creates a thinner pancake.
Heat a non-stick pan over medium heat and line lightly with coconut oil. I use a large, flat, non-stick griddle which works great.
Scoop approximately 1/4 a cup of batter onto your pan which will yield one pancake. Let them cook, and once you start to see little bubbly holes on the top, it’s time to flip them! Leave them for about 5-7 minutes on the second side. You can keep them warm in the oven if you need to while making the sauce, or make the sauce between flips if you’re crazy like that!

Cheesecake Sauce

Place all ingredients in a blender, and blend on high until a creamy consistency is achieved.
Drizzle your cheesecake sauce all over your pancakes, top with strawberries and try not to die of deliciousness!

Recipe Notes

The Quick Soak Method: Boil water, and pour over your cashews. This will allow them to soften up in about 10 minutes or so, rather than soaking for hours!

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