Strawberries & Cream Pancakes

To be honest, I’m not a huge pancake fan (I know I know)… so when I make them, I have to dress them up nice and fancy. One of my favorite ways to do so is with a delicious homemade strawberry compote & the most delectable cheesecake cream that you’ll want to eat straight out of the bowl- trust me.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their new rocket cakes & cream cheese! They’re so dang good and really send this recipe over the top! The rocket cakes are a pre-made ready to go pancake mix that makes your mornings so much easier.

This recipe is super simple to make! Here’s how-

Strawberry Compote 

  • 3 cups frozen strawberries 
  • 1 tbsp vanilla extract 
  • ½-1 cup water 
  • 1 cinnamon stick 
  • 1/3 cup organic cane sugar 

Cheesecake Cream 

  • 1 container Follow Your Heart Cream Cheese (room temperature) 
  • 2 tbsp lemon juice 
  • 1/3 cup powdered sugar 
  • ½-3/4 cup oat milk 
  • 3 tsp vanilla extract 

Pancakes 

  • 1 bottle Follow Your Heart Rocket Cakes 
  • 4 tbsp vegan butter 
  1. For the strawberry compote, add all ingredients to a sauce pot over medium high heat until it comes to a boil. Stir frequently and boil for 5 minutes. Mash the strawberries to your desired texture, then reduce to a simmer and cook for 30 minutes until almost jammy. Allow to cool off the heat for 15 minutes. 
  2. For the cheesecake cream, add all of your ingredients (room temperature) to a bowl. Mix with a hand mixer, immersion blender, or place them in a food processor/blender and mix until smooth. Refrigerate until ready to use but don’t let it sit longer than 20 minutes in the fridge. 
  3. For the pancakes, cook them according to package instructions in vegan butter. Top them with the cream and strawberry compote, plus extra fresh strawberries if desired. 

But that’s it! Super easy, super delicious, and definitely something amazing to make when you’re in need of some delicious pancakes, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Strawberries & Cream Pancakes

These VEGAN Strawberry & Cream Pancakes are truly the most delicious and easy brunch or breakfast.

Author PLVNTFOOD by Brianna Claxton

Ingredients

Strawberry Compote

  • 3 cups frozen strawberries
  • 1 tbsp vanilla extract
  • ½-1 cup water
  • 1 cinnamon stick
  • 1/3 cup organic cane sugar

Cheesecake Cream

  • 1 container Follow Your Heart Cream Cheese room temperature
  • 2 tbsp lemon juice
  • 1/3 cup powdered sugar
  • ½-3/4 cup oat milk
  • 3 tsp vanilla extract

Pancakes

  • 1 bottle Follow Your Heart Rocket Cakes
  • 4 tbsp vegan butter

Instructions

  1. For the strawberry compote, add all ingredients to a sauce pot over medium high heat until it comes to a boil. Stir frequently and boil for 5 minutes. Mash the strawberries to your desired texture, then reduce to a simmer and cook for 30 minutes until almost jammy. Allow to cool off the heat for 15 minutes.
  2. For the cheesecake cream, add all of your ingredients (room temperature) to a bowl. Mix with a hand mixer, immersion blender, or place them in a food processor/blender and mix until smooth. Refrigerate until ready to use but don’t let it sit longer than 20 minutes in the fridge.
  3. For the pancakes, cook them according to package instructions in vegan butter. Top them with the cream and strawberry compote, plus extra fresh strawberries if desired.

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