• Anthony O. Morales

Vanilla Pancakes with Strawberry-Cherry Ice Cream and Warm Chocolate Sauce

Ingredients

STRAWBERRY-CHERRY ICE CREAM

  • 3 cups frozen strawberries

  • 3 cups frozen cherries

  • ½ cup Date Paste

  • Date Paste

Date Paste


Ingredients

  • One pound of pitted dates

  • One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)

Instructions

  • Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.

  • In food processor fitted with the “S” blade, process dates and liquid until completely smooth.

  • Store date paste i

n the refrigerator.

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


  • 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.


  • 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.


  • 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.


  • 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.


  • Ten minutes before serving, remove the Strawberry-Cherry Ice Cream from the freezer.


  • Serve pancakes topped with ice cream and warm chocolate sauce.



Contact

Phone: 7065305050

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