Vegan Copycat IHOP Cheesecake Pancakes | VegNews

Ingredients

• For the strawberry topping:
•  
• 1 (1-pound) bag fresh or frozen strawberries, roughly chopped
• ½ cup
• sugar
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons powdered sugar
• For the pancakes: 
• 1¼ cups
• plain, unsweetened vegan milk 
• 1 tablespoon apple cider vinegar
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable or refined coconut oil
• Nonstick cooking spray, for cooking
• 1 cup
• diced vegan cheesecake
• , store-bought or homemade
• Vegan whipped cream
• , for topping