Vegan Monte Cristo Pancakes
Prep time
Cook time
Total time
These easy, bold pancakes are filled with savoury vegan cheese and plant-based meat replacer and garnished with jam to add a fruity topping to this full-bodied dish.
Author: The Edgy Veg
Recipe type: Breakfast
Cuisine: French
Serves: 4 Sandwiches
Ingredients
For the pancakes
- The edgy veg pancakes or 1 recipe store-bought pancake mix (batter prepared as directed on package)
- 1-2 tbsp vegan butter
For the filling
- ½ cup shredded vegan cheese (I like to use Gusta as I like how it melts)
- 1 cup seitan, thinly sliced or vegan deli meat of choice
- 2 tbsp raspberry or sour cherry jam
To garnish
- Powdered sugar
- More Jam
Instructions
- Prepare pancake batter.
- Heat 1-2 tbsp vegan butter in a large pan over medium-high heat (or griddle if you have one).
- Make 8 pancakes by adding ¼ cup of the batter per pancake onto the pan, I can make 4 at once. Cook them for about 1½ minutes on each side, or until the bubbles stop opening and closing, and the bottom is golden brown. Flip.
- As the second side is cooking, add roughly 2 tbsp of the shredded cheese, and a few slices of vegan meat of choice to the cooked side of 2 pancakes, and spread 1-2 tsp jam on the other 2 pancakes.
- place the jam spread pancake on top of the cheese & meat-topped pancake and place onto a plate.
- Repeat with all pancake batter.
- Serve warm, dusted with powdered sugar and garnished with some jam.
Nutrition Information
Serving size: 1 sandwich Calories: 202 Fat: 7.15g Carbohydrates: 24.4g Sugar: 6.5g Sodium: 357.75mg Fiber: 1g Protein: 11g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/04/29/vegan-monte-cristo-pancakes-recipe/