Vegan Copycat IHOP Cheesecake Pancakes
You’ll have a tough time deciding if these golden, fluffy, cheesecake-studded pancakes are breakfast or dessert, but will have no trouble deciding that they are 100-percent delicious.
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Nonstick skillet
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
-
- 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
- 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
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