IHOP New York Cheesecake Pancakes
[Vegan]

Strawberry Topping

1. Roughly chop the strawberries and add them along with the sugar and lemon juice to a medium saucepan over medium heat.Bring to a simmer and continue to cook for 2 to 3 minutes, or until they have released about ½ cup (120 ml) of juice.
2. Combine the cornstarch and water, then add the cornstarch slurry and confectioners’ sugar to the strawberry mixture. This should thicken the sauce, but you can add more of each for an even thicker sauce. Remove from the heat and reserve.

Pancakes

1. Dice up the frozen cheesecake and then return it to the freezer in a small bowl. Combine the plant milk and vinegar in a bowl and let rest to thicken for 10-30 minutes. The longer it rests, he fluffier the pancakes will be!
2. Add the flour, baking powder, sugar, and salt to a large bowl and combine thoroughly. Then, add the vanilla and oil to the milk and vinegar mixture and whisk to incorporate. Dump the wet mixture into the flour mixture. Fold until just combined and there are no dry flour spots visible.
3. Bring a nonstick skillet or griddle up to medium heat and spray with some cooking spray. Pour in about ½ cup (120 ml) of the pancake batter. Drop a few pieces of the diced frozen cheesecake onto the pancake and gently press them in to submerge. Add more batter to cover as needed as the cheesecake will burn if it comes into direct contact with the pan.
4. After 3 minutes or so, check the pancake and flip once it’s golden brown.
5. Stack the pancakes on a plate, top with the strawberry topping and some vegan whipped cream, and enjoy!