Vegan Strawberry Pancakes
Fluffy, flavorful, and completely plant-based, these Vegan Strawberry Pancakes are the perfect way to brighten up your breakfast table! Made with simple pantry staples like all-purpose flour, almond milk, and a touch of cane sugar, this recipe is elevated with fresh, juicy strawberries folded right into the batter. Each golden pancake is soft, tender, and bursting with natural sweetness, making them a delightful morning treat. The recipe is quick and easy, with just 10 minutes of prep and 20 minutes of cooking time, serving up a stack that’s ideal for four. Top these dairy-free pancakes with a drizzle of maple syrup and extra strawberries for a breakfast that’s as beautiful as it is delicious. Whether you’re vegan or just looking for a fresh twist on traditional pancakes, this recipe will become a go-to for weekend brunches or weekday indulgences. Perfectly keyworded for searches on "vegan pancakes," "strawberry breakfast recipes," and "easy vegan brunch ideas," these pancakes are a must-try!
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Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Cane sugar
- 1.25 cups Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral oil (such as avocado or vegetable oil)
- 0.75 cups Fresh strawberries, diced
- 1 teaspoon Vegan butter or oil for greasing
- 0 as desired Maple syrup (for serving, optional)
- 0 as desired Additional strawberries (for topping, optional)
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and cane sugar.
Step 2
In a separate bowl or large measuring cup, combine the almond milk, vanilla extract, and oil.
Step 3
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix—some lumps in the batter are okay.
Step 4
Fold in the diced strawberries evenly into the batter.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegan butter or a small amount of oil.
Step 6
Scoop about 1/4 cup of batter for each pancake onto the heated skillet. Use the back of the spoon to gently spread the batter into a round shape if needed.
Step 7
Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden brown.
Step 8
Repeat with the remaining batter, re-greasing the skillet as needed.
Step 9
Serve warm with a drizzle of maple syrup and additional sliced strawberries if desired.
Nutrition Facts
| Serving size | (783.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1092.0 |
| Total Fat 23.2g | 0% |
| Saturated Fat 3.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2187.3mg | 0% |
| Total Carbohydrate 201.0g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 49.0g | |
| Protein 21.4g | 0% |
| Vitamin D 125.0IU | 0% |
| Calcium 636.0mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 781.1mg | 0% |
Source of Calories