This vegan Banana & Strawberry Pancake Cake is a delightful twist on traditional pancakes. Layers of fluffy pancakes are interspersed with sweet strawberries, creating a beautiful and delicious dessert or breakfast treat.
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup almond milk. 1 ripe banana, mashed. 1 teaspoon vanilla extract. 1 cup fresh strawberries, sliced. Vegan whipped cream optional.
Instructions: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add almond milk, mashed banana, and vanilla extract to the dry ingredients. Mix until just combined. Heat a non-stick skillet over medium heat and lightly grease with cooking spray or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter. Once all pancakes are cooked, let them cool completely. To assemble the cake, place one pancake on a serving plate, spread a layer of sliced strawberries on top, then place another pancake on top. Continue layering with strawberries and pancakes until you've used all the pancakes. Top with vegan whipped cream if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Slice and serve chilled. Enjoy!