Gluten-Free Vegan Serves 6
- 1/4 Cup Coconut Sugar
- Zest of 1 Lemon
- 4 Tbsp Vegan Butter melted
- 1 Cup Cashew Yogurt Room Temp
- 2/3 Cup Coconut Milk Full Fat
- 1/2 tsp Sea Salt
- 2/3 Cup Gluten-Free Flour
- 4 tsp Pure Vanilla
- 8 Ounces Vegan Cream Cheese
- 2 Cups Fresh Strawberries sliced
- 1/4-1/2 Cup Powdered Coconut Sugar
Directions:
Preheat the oven to 450. In a bowl combine sugar and lemon. Toss 1 1/2 cups strawberries with 2 Tbsp of lemon sugar and set aside. Whisk together yogurt, 2 Tbsp butter, milk, flour, salt, and 2 Tbsp vanilla. Stir until smooth. Pour remaining butter into cast iron skillet on medium heat. Once butter browns add in the batter. Arrange 5-6 strawberries over the batter with 1-2 Tbsp of lemon sugar. Place skillet into the center of the oven and back for 15 minutes or until pancake is fully puffed and browned on top. DO NOT open the oven during the 15 minutes! Make the cream by whipping cream cheese, powdered sugar, and vanilla. The cream is good for 3 days in the fridge. Top with berries, powdered sugar, and lemon slices.