As a vegan, sometimes it’s difficult to find vegan options at a restaurant. I know, I know, I’ve spent all this time telling you how easy it is to go vegan, and that there are vegan options everywhere. And it is, and I mean, there are, but…

There’s a small restaurant chain it town that is known for serving-up amazing pancakes. They have dozens of flavors of pancakes and hundreds of toppings you can put on them. They also have a bunch of other savory menu items (served with sides of pancakes) like omelets and scrambles. I’d only gone a few times before going vegan, but it always hit the spot.

Ben’s fixation with the place started years ago when he first had their orange ceramsicle pancakes. It immediately became the only thing he ordered when we went there. That was until one day, without a word,  the orange creamsicle pancakes just disappeared from the menu. We called and asked what happened, and they chalked it up to the availability of some specialty orange creamsicle ingredient.

At the time Ben had asked me to try to recreate the dish for him, but before I actually got around to it, the pancakes were seasonally back on the menu.

Mostly due to me going vegan, we haven’t been back there in a couple of years, which I feel bad about, because it’s definitely Ben’s favorite place to have breakfast. He loves those pancakes!

So, last week Ben and a friend planned to meet up there. Being nice guys, they invited me along. Because I had never actually checked before, I decided to call ahead to see what type of vegan options they had. Who knows, I might have been surprised. Maybe the pancakes were secretly vegan, or they had a special menu item or two.

“I couldn’t help but wonder…”

However, when I asked the gentleman on the phone what vegan items they had, I was told they didn’t really have any. They did, he said,  have a veggie omelet. Cool.

I regretfully declined the invitation, and when it actually came time for the breakfast date, the meet-up was cancelled altogether.

I knew how much Ben loved and was looking forward to those pancakes, and I knew that I had no shot of getting a decent meal there if he and I were to go together, so I did what anyone in my position would do, I went into the kitchen and cooked up with my own veganized version of Ben’s favorite pancakes.

The first thing I did was Google their menu to see what exactly was going on with the dish. Orange pancakes. Orange-flavored icing. Cream cheese syrup. Whipped cream.


I had been working on perfecting a baking mix, so I used that to make the pancakes. I added orange oil and zest for orange flavor, and a bit of vanilla to give them that “cream” essence. Nailed it! Then I made the orange-flavored icing, which was basically taking a generic icing ratio, subbing in orange juice for the milk, and then adding orange zest and oil to pump up the orange flavor. Nailed that, too. Cream cheese syrup? I blended soaked cashews with a bit of lemon juice and maple syrup, and as far as I was concerned, I nailed that, too. The whipped cream came from a can of coconut whipping cream, and that proved to be a perfect fit for the dish.

I delivered the plate to Ben, and not only did he approve, but he thought that it was even better than the original because he said it wasn’t as cloyingly (my word) sweet.

I also approved, as I stood in the kitchen dipping pancakes into both sauces and then shoving them into my face.

The full recipes for all of the components are below. That baking mix is something special, so stay tuned for more recipes that utilize that.



  • Orange Creamsicle Pancakes
  • Orange Creamsicle Glaze
  • Maple Cashew Cream Sauce
  • Coconut Whipped Cream
Monson’s Vegan Baking Mix
Prep Time
5 mins
This is my patent-pending all-purpose baking mix. It’s magic in so many baking recipes. Anywhere you would use Bisquick, use this instead.
Author: Michael Monson
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/2 tablespoon salt
  • 1/2 cup refined coconut oil
  1. In a food processor, add the dry ingredients and pulse until incorporated. Add the coconut oil, and blend until there are not more chunks of coconut oil. The mixture should look like flour, but clump together when you pinch it.

  2. Store in the refrigerator until ready to use.


Vegan Creamsicle Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
These pancakes are next level. The orange and vanilla flavors penetrate every bite, truly giving you that creamsicle vibe. Enjoy with syrup, or treat yourself and add orange glaze (recipe below) and whipped coconut cream.
Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Michael Monson
  • 2 cups Monson’s All-Purpose Baking Mix (recipe above)
  • 2 tablespoons vegan granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 ½ to 2 cups soy milk (or plant milk of choice
  • 5-10 drops orange oil
  1. To a medium-sized mixing bowl, add the dry ingredients and stir to combine. Add one cup of the soy milk, the vanilla, 5 drops of orange oil, and the orange zest. Stir until the you don’t see any dry patches. If your batter is too thick, add more soy milk. Taste the batter for orange flavor. Add more orange oil to taste, but be careful because that stuff is potent!
  2. Heat your griddle to 375 Fahrenheit, or put a pan on medium heat. Depending on the size of your griddle or your appetite, pour ¼ to ½ cup pancakes and allow to cook on one side until bubbles fully form on the top, and you can easily flip the pancakes. There should be enough oil in the batter to keep it from sticking, but you can always add nonstick cooking spray or vegan butter to the pan if you are worried about your pancakes sticking.
  3. If you’re cooking these pancakes in batches, turn your oven or toaster oven to 200 degrees Fahrenheit and place cooked pancakes in the oven to stay warm.

  4. Serve immediately with syrup or orange glaze, or allow to completely cool before freezing. For an quick and easy breakfast, reheat frozen pancakes in the microwave or toaster oven as you would any other frozen waffle or pancake.

Orange Creamsicle Glaze

This is a quick and easy orange flavored frosting that is perfect for serving alongside Orange Creamsicle Pancakes, or whatever sweet treat you want to add a bit of orange zing to.

Course: Breakfast, Dessert
Cuisine: American
Author: Michael Monson
  • 1 ½ cups vegan powdered sugar
  • 4 to 5 tablespoons orange juice
  • 1 teaspoon lemon juice
  • 1 teaspoon orange zest
  • 4 to 5 drops orange oil
  • 1/4 teaspoon vanilla extract
  1. Begin by placing the powdered sugar in a bowl. Add the vanilla extract, lemon juice, and 4 tablespoons of orange juice. Stir to combine. Add more orange juice, one tablespoon at a time as needed to thin the glaze. When the consistency is perfect for drizzling, add the orange oil and orange zest. Taste for “oranginess”, adding one drop of orange oil at a time to create your ideal creamsicle flavor.
Maple Cashew Cream Sauce
This sauce is a creamy maple flavored sauce that is perfect for pancakes or waffles. The creaminess of the cashews adds ad decadence that places it far above just a basic maple syrup.
Course: Breakfast, Dessert, Sauce
Cuisine: American
Author: Michael Monson
  • 1/2 cup of cashews soaked overnight
  • 1/4 cup maple syrup
  • 1 teaspoon lemon juice
  • 3-5 tablespoons soy milk
  • pinch of salt
  1. To a blender or blender cup, add soaked cashews, maple syrup, lemon juice, 3 tablespoons soy milk, and a pinch of salt. Blend until creamy and there are no lumps of cashews. Add more soy milk as needed to achieve a perfect drizzling consistency.

Recipe Notes

Note: This sauce will thicken a bit as it sits, so you might have to dilute it a bit more before serving.

Coconut Whipped Cream

This is a quick and easy coconut whipped cream that's not only a perfect alternative to dairy whipped cream, but the added hint of coconut flavor sets it far above the competition. 

Course: Dessert, Sauce
Cuisine: American
Author: Michael Monson
  • 1 can Nature's Charm Coconut Whipping Cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  1. To a large bowl, add the chilled contents of the coconut whipping cream, vanilla, and powdered sugar. Using a stand mixer or hand mixer, beat until it forms whipped cream this could take 4 to 5 minutes. Keep going!
  2. Store in the refrigerator until ready to use.