Sour Cream Pancakes

We invite everyone (yes, everyone) to hop on board and make these vegan sour cream pancakes! These warm and scrumptious vegan pancake recipe is a quick breakfast dish the whole family is sure to love, whether you are a vegan or not. Made with love and Dibble Sour Cream, these perfectly thin pancakes will give that melt-in-your-mouth texture. Combined with the sweetness of our original strawberry maple compote recipe, you've got yourself one breakfast dish that you'll be coming back to. No eggs involved, only flax eggs. Read on to learn how to make this game-changing dish!

Prep Time 10 minutes

Cook Time 10 minutes

Serves 2

Difficulty Easy

Ingredients 

Flax Eggs

• 2 Tbsp flaxseed meal

• 7 Tbsp water
• 1/2 tsp vanilla extract

Method

Flax Eggs

1. In a small bowl, mix flaxseed meal, water, and vanilla extract. 

2. Let it sit for about 5 minutes.

Pancake

1. In another small bowl, stir in all the dry ingredients, flour, sugar, baking soda, salt.

2. In a medium bowl, fold Dibble Sour Cream, water, vanilla extract, with the dry ingredients.

3. Gently add in the flax eggs and fold together, be careful not to over-mix.

4. In a pan over medium to low heat, grease with dairy-free butter or oil. Scoop the first batch of pancake and press into the desired round shape. Flip both sides until evenly brown. Repeat this process until the batter is finished.

Strawberry Maple Compote

1. In a small saucepan, add all the ingredients in and bring to boil.
2. Reduce to simmer immediately, stir continuously for 5-8 minutes, or until a nice syrup consistency is reached. Don’t let it boil for too long cause the maple will caramelise.
3. Set aside to plate. 

Plating

1. First, stack all the pancakes on top of each other.

2. Top with the strawberry compote, followed by a clean scoop of Dibble Sour Cream. Add the blueberries and finish with a sprinkle of sea salt flakes.

3. Enjoy!