close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Ready In:
  • Makes 8 pancakes, 8 scoops ice cream and 1 cup sauce

These delicious vegan pancakes are perfect served with fresh fruit or maple syrup, but if you want to make them into an extra-special Valentine’s Day breakfast or dessert, serve them with scoops of homemade Strawberry-Cherry Ice Cream and a liberal drizzle of Warm Chocolate Sauce. To make them soft and fluffy, cook the pancakes over very low heat. The vegan Strawberry-Cherry Ice Cream recipe has just three ingredients: frozen cherries and strawberries, plus date paste for a natural boost of sweetness. The ice cream requires four hours of freeze time, so you might want to make it a day ahead of time.

Ingredients

Strawberry-Cherry Ice Cream
  • 3 cups frozen strawberries
  • 3 cups frozen cherries
  • ½ cup Date Paste
Chocolate Sauce
  • ½ cup plant-based milk
  • ½ cup Date Paste
  • 1 tablespoon maple syrup
  • ¼ cup pure unsweetened cocoa powder
  • ½ teaspoon vanilla extract
Vanilla Pancakes
  • 1½ cup all-purpose flour
  • ⅓ cup almond flour
  • ¼ cup rolled oats
  • 1 tablespoon sodium-free baking powder
  • 1 teaspoon ground cinnamon
  • 1½ cups plant-based milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract

Instructions

  1. To make Strawberry-Cherry Ice Cream, combine 1 cup frozen strawberries and ½ cup date paste in the bowl of a food processor; pulse a few times until the berries are the texture of coarse sand. Add remaining fruit 1 cup at a time, pulsing a few times with each addition until all fruit is the texture of coarse sand. Then process the mixture to a smooth, creamy texture. Transfer to an air-tight container and freeze for at least 4 hours before serving.
  2. To make Chocolate Sauce, combine all sauce ingredients in a blender; blend until smooth. Transfer mixture to a small saucepan, and warm over medium-low heat for 3 to 5 minutes, then cover pan to keep warm.
  3. To make pancakes, in a large bowl, mix together the flours, oats, baking powder, and cinnamon. Add the plant milk, maple syrup, vinegar, and vanilla. Mix lightly until combined, but don’t overmix. Let the batter stand for 5 minutes.
  4. Heat a non-stick griddle or skillet over low heat. Spoon ⅓ cup of batter onto griddle, and cook 3 minutes or until pancake edges look dry and the bottoms are crisp and lightly browned. Flip pancakes with a spatula, and cook for 3 more minutes. Transfer pancakes to a heatproof platter and keep warm in a 200°F oven. Repeat with the remaining batter.
  5. Ten minutes before serving, remove the Strawberry-Cherry Ice Cream from the freezer.
  6. Serve pancakes topped with ice cream and warm chocolate sauce.

Comments (2)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Liz1 year ago
Reply
Do you want to report this comment as inappropriate?

Can these pancakes be made gluten free? I’ve seen oat flour almond pancakes, or just oat flour pancakes. Do you think these substitutions will work?

Dylan9 months ago
Do you want to report this comment as inappropriate?

Did you end up trying oat flour?

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap