Another weekend, another pancake production! These were some of the best pancakes I’ve had in a long while. Two words–BERRY CHEEZECAKE. I’m not someone to go for gentle pancake flavors…when it comes to one of my favourite meals, I go all out with flavors. It’s such fun to be able to customise them and ignite the canvas of fluffy cake with all your favourite flavor fusion fireworks–cheesecake in pancakes? Fine by me. I tend to use ice cream flavors as potential springboards for future pancake creations as well (cough, Ben and Jerry’s, cough).
These are made berry cheezecake as they’re studded with frozen berries (you could use fresh, if you fancy) and get this: cheezecake chunks. I froze a raw cheezecake batter in a shallow silicone tray, bashed it up into small sized chunks and folded it into the batter just before cooking–and you get cheezecake chips! Man, and were they delicious. I’m very proud of this idea. I’d like to thank the leftover cashew cheezecake cream in the fridge, my incessant hunger to pancake every delicious flavor in existence, and a determination to make every pancake meal better than the last.
The batter is a thick, ivory one stippled with ribbons of vibrant bleeding berry juice amidst the cream. I admit that these are a little messier when it comes to cooking–cheezecake chunks melt, berries burst, and you need to ensure your pan is properly greased for minimum pancake abrasion when flipping–but they’re well worth it, and to be quite honest I never had so much fun cooking my pancakes in my life. Sometimes you need a little mess to add spice to your life. And even though these are far from the most aesthetically pleasing batch I’ve made, they certainly hit all the marks just right taste-wise.
I topped mine with crushed almonds, toasted coconut, peanut butter (as usual..) and a whole assortment of berries. I can’t tell you how immensely satisfying these were–hearty, golden, soft; with tart berries bleeding warm, sweet and sputtering juice into the aerated crumb and rich pockets of molten cheezecake, velvety and creamy and just amazing, oozing and melding with the warmed berries into a rich and berry-fresh sensation. Definitely give these a try, and add “cheezecake pancakes” to your repertoire of to-go pancake flavors.
Berry Cheezecake Pancakes
You will need:
-1/4 cup+2 tbs flour of choice (I used a mix of spelt, wholewheat pastry and oat)
-1 tbs coconut flour
-1/2 tsp baking powder
-1/4 tsp baking soda
-2 flax eggs (2 tbs ground flax+6 tbs water mixed and left to thicken for at least half an hour, best overnight)
-1/2 tsp vanilla bean paste
-1 large banana, mashed
-120-140ml plant based milk
-1 tbs coconut sugar/maple syrup/sweetener
-1/2 tbs lemon zest (optional but recommended)
-1/4 to 1/3 cup frozen or fresh berries
-2 tbs cheezecake chunks
-3 tbs cashews, soaked overnight/for at least 3 hours
-1/2 tbs coconut cream (or soy/coconut yogurt, or normal yogurt if you’re not vegan)
-1/4 tsp vanilla
-1/2 tbs coconut oil
-1/2 tbs maple syrup/liquid sweetener
-1 tsp lemon juice
Blitz all the ingredients for the cheezecake chunks together until thick and creamy; you can add a little plant based milk if you have trouble blending, but keep in mind it should be a thick cream consistency. Dollop into either a silicone ice cube tray/shallow mould or a small tray lined with parchment paper and spread out thinly. Freeze overnight till solid, break up into smaller chunks and keep chilled until needed.
For the pancakes, whisk all the dry ingredients together in a small bowl. In another, add all the wet ingredients and whisk that until homogenous before adding in the dry and mixing to combine. Let the pancake batter sit while you preheat your pan on the lowest heat. Once the pan is hot enough such that a drop of water hisses and evaporates immediately upon contact, grease it well with coconut oil/grapeseed oil. Mix in your berries and cheezecake chunks and then dollop on the pancakes. Let cook until the edges dull and start to solidify and bubbles start to appear on the surface, before flipping and cooking for another 2-3 minutes. Remove from the pan once the underside is golden. Repeat with the rest of the batter until all is gone.