Fluffy Vegan Pancakes with Cinnababe & Strawberries

✨ Makes 8 small pancakes (or 4 thicc ones)

This stack is what slow mornings were made for—golden, airy vegan pancakes topped with melting Cinnababe and served with fresh strawberries on the side. The warmth of the pancakes softens the cinnamon-dark sugar butter into a glossy drizzle that seeps into every layer, adding just the right amount of spice and sweetness.

Fresh strawberries bring a bright, juicy contrast, making each bite feel balanced, comforting and a little bit luxe. Whether it’s brunch in bed, a lazy Sunday spread, or breakfast-for-dinner energy, this recipe is pure plant-based pleasure—simple to make, beautiful to serve, and impossible not to love.

Prep: 5 minutes
Cook: 10-12 minutes
Serves: 8 slices

For the pancakes:

  • 1 cup plain flour (or GF blend)
  • 2 tbsp sugar or maple syrup
  • 2 tsp baking powder
  • Pinch of salt
  • 1 cup plant milk (almond, oat, soy—your vibe)
  • 1 tbsp melted coconut oil or neutral oil
  • 1 tsp vanilla extract

For serving:

  • 2–3 tbsp Cinnababe (to melt on top)
  • 1–2 cups fresh strawberries, sliced
  • Optional: extra maple syrup, cinnamon dusting, toasted nuts

Method

  1. Mix the dry stuff:

    In a bowl, whisk flour, sugar, baking powder, and salt.
  2. Add the wet stuff:

    Pour in plant milk, oil, and vanilla. Stir until just combined—don’t overmix. A few cute lumps are fine.
  3. Cook the pancakes:

    Heat a non-stick pan over medium heat and lightly oil it.

    Scoop about ¼ cup batter per pancake.

    Cook 2–3 mins until bubbles appear, then flip and cook another 1–2 mins.
  4. Bring in the Cinnababe magic:

    Once stacked, add slices or dollops of Cinnababe on top of the warm pancakes so she melts into every nook and cranny.
  5. Strawberry side affair:

    Serve with sliced fresh strawberries, either on the side or scandalously piled on top.
  6. Optional flair:

    Drizzle with maple syrup, dust with cinnamon, or add toasted pecans or almonds for crunch.

With love from Wildly Cultured's Kitchen

Wildly Cultured Truffle Mushroom Pizza

Featuring Truffle Tease, Mozza Di Amore, Parmadora & sourdough sass

This pizza is all about rich, earthy comfort with a fancy twist. A fermented sourdough base is brushed with Truffle Tease for a buttery, aromatic start. Melted Mozza Di Amore gives it that perfect stretch, while garlic and sautéed mushrooms add depth and savoury warmth. Parmadora finishes it off with a sharp, aged bite, and a drizzle of truffle oil brings everything together beautifully.

It’s rustic, indulgent, and full of umami—like something you’d serve at a long lunch with good wine and even better company.

Prep: Prep Time:Dough mixing & shaping: 15 minutesFermentation/rest: 4–6 hours (or overnight)Mushroom/garlic prep: 10 minutes➡️ Total Active Prep Time: ~25 minutes➡️ Total Passive Time: 4–6 hours (or overnight if cold ferment)
Cook: Bake: 10–14 minutes➡️ Total Cook Time: ~12 minutes
Serves: 8 slices

Ingredients

Fermented Sourdough Base

  • 2 cups bread flour
  • ¾ cup active sourdough starter
  • ½ cup lukewarm water
  • 1 tsp salt
  • 1 tbsp olive oil

Toppings

  • 2–3 tbsp Truffle Tease butter (softened)
  • 150g Mozza Di Amore, sliced or torn
  • ½ cup Parmadora, grated or shaved
  • 1–1½ cups mushrooms (cremini, field, king oyster, or mix), sliced
  • 2–3 cloves fresh garlic, thinly sliced or minced
  • 1–2 tbsp truffle oil (to drizzle after baking)
  • Optional: fresh thyme, rosemary, or parsley
  • Salt & black pepper to taste

Sourdough Pizza Dough

  1. Mix flour, starter, water, salt, and olive oil in a bowl until a sticky dough forms.
  2. Knead on a floured bench for 5–7 minutes until smooth.
  3. Rest & ferment:


    Cover and leave at room temp 4–6 hours OR overnight in the fridge.


  4. Shape into a pizza base when ready, about 10–12 inches.

Topping Prep

  1. Sauté mushrooms in a little olive oil or a dab of Truffle Tease. Cook until golden and slightly crispy. Season lightly.
  2. Keep the garlic fresh OR lightly cook with mushrooms for a sweeter flavour.

Assemble & Bake

  1. Preheat oven to its highest setting (230–250°C) with a pizza stone or tray inside.
  2. Lightly flour baking paper or your surface and stretch out your sourdough base.
  3. Spread Truffle Tease butter over the base instead of sauce.
  4. Layer on the mushrooms, garlic, and chunks or slices or grated Mozza Di Amore.
  5. Sprinkle or shave Parmadora over the top.
  6. Slide onto the hot tray/stone and bake 10–14 mins until the crust is puffed and cheese is bubbly.

✨ Finish Like a Babe

Once out of the oven:

  • Drizzle generously with truffle oil.
  • Scatter herbs.
  • Add extra Parmadora shavings if you’re feeling extra.

With love from Wildly Cultured's Kitchen