Love a world-class vegan meal, but can’t make it to the Strip? You’re in luck because I recreated one of the specialty menu items found at the Wynn so that you can experience the delicious dish from your own home. Steve Wynn recently teamed up with famous chef, Tal Ronnen, to create vegan and vegetarian dishes for every restaurant at the luxurious Las Vegas resort. There are so many mouthwatering meals! Here’s my own take on their peach pancakes.
The menu item that really caught my eye was the peach pancakes at Tableau. I love lazy weekend mornings when I have time to whip up an indulgent breakfast, so this seemed like the perfect dish to recreate. After a lot of research and some trial and error, I came up with this tasty recipe. What I really love about it is that the pancakes are super fluffy thanks to the extra baking powder. It’s also no surprise that I also love the sweetened butter and peach compote since I have a major sweet tooth. Make sure to check out local farmers markets for peaches since they are almost in season! Fresh ingredients really make all the difference.
Vegan Peach Pancakes
Ingredients
For the peach compote:
- 1lb. frozen sliced peaches
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 tsp. ground nutmeg
- 1 tsp. ground cinnamon
For the sweetened butter:
- 1/2 cup vegan butter, softened
- 3 Tbsp. agave nectar
For the pancakes:
- 1 cup flour
- 2 Tbsp. baking powder
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1 cup soy milk
- 2 Tbsp. vegetable oil
Directions
- To make the peach compote, combine peaches, brown sugar, water, nutmeg and cinnamon in medium-sized saucepan. Cook over medium heat, stirring occasionally, until the peaches are tender and the liquid is reduced to a syrupy consistency (about 15 minutes).
- To make the sweetened butter, combine the butter and agave nectar in the bowl of a standing mixer, then beat on high until light and fluffy. Set aside.
- Time for the pancakes! Preheat a griddle to 350F (medium heat) and lightly coat with cooking spray. In a medium-sized bowl, combine flour, baking powder, sugar and salt. Add soy milk and vegetable oil, then mix until fully incorporated and smooth. When griddle is heated, pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip and cook until the other side is golden-brown. Repeat with remaining batter
- Serve warm and top with butter and peach compote.
