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Raspberry Cheesecake Swirled Pancakes

Upgrade your favorite breakfast by making these decadent swirly raspberry cheesecake pancakes!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 - 14 large pancakes

Ingredients

Pancake Batter:

  • 1/4 cup sugar
  • 1 1/2 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup coconut cream *see note
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups all purpose flour

Cheesecake Swirl:

  • 3 tablespoons vegan "cream cheese" softened
  • 3 tablespoons coconut cream *see note
  • 1 teaspoon vanilla extract
  • 3 1/2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 3 tablespoons flour

Raspberry Swirl:

  • 1/4 + 2 tablespoons 6 tablespoons raspberry jelly
  • 1/4 cup flour

Optional Toppings:

  • soy whipped cream
  • powdered sugar
  • fresh raspberries
  • additional raspberry jelly
  • dairy free chocolate chips

Instructions

  1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking soda, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).
  2. To make the swirl mixtures: Whisk the softened cream cheese in a medium bowl until completely lump free. Stir in the coconut cream, vanilla, sugar, and lemon juice until combined, then whisk in flour until smooth. For the raspberry swirl, whisk the jelly and flour together until smooth in another small mixing bowl.
  3. Fit two small tipped piping bags or small plastic baggies into clean glasses to hold them up and pour the raspberry mixture into one and the cheesecake mixture into the other and twist the back so that they are ready for piping. Set aside until ready to swirl onto the pancakes.
  4. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes. Do just a few at a time and as soon as you pour the batter work as quickly as you can to swirl, first the cheesecake and then the raspberry, mixtures over each pancake while it's cooking. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done. (Tip: to get the best swirls you'll want to cook the pancake as much as possible on the opposite side before flipping so that you don't need to cook the swirl side very long. This keeps it from getting browned over on the griddle.)
  5. Serve pancakes hot with desired toppings