Strawberry Pancakes

Start your day off right with these vegan strawberry pancakes. Packed with juicy strawberries and fluffy goodness, this recipe is perfect for spring and summer and will soon become a staple in your morning routine!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Servings pancakes

Calories 124kcal

Author Sina

Equipment

1 large bowl
1 whisk
1 non-stick pan or pancake maker

Ingredients

2 cups all-purpose flour
2 1/4 cups unsweetened oat, soy, or almond milk
2 1/4 cups sparkling water
1 teaspoon baking powder
1 teaspoon lemon juice
2 tablespoons melted coconut oil
2 tablespoons brown sugar or coconut sugar
1 teaspoon ground flaxseeds
1 pinch salt

Instructions

Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.
Add the sparkling water, the plant-based milk, the coconut oil, and the lemon juice.
Stir the batter well with a whisk until there are no lumps left.
Finely chop the strawberries and carefully fold them into the batter.
Use a large pan, a pancake pan, or a pancake maker to make the pancakes. Lightly oil your pan and use one small ladle for each pancake.
Cook until bubbles form on the surface, then flip, and cook until golden on the other side. This will usually take 1-2 minutes. Serve warm with more strawberries, vegan whipped cream, and maple syrup.

Notes

For a healthier version, you could use spelt or whole wheat flour. Increase the amount of plant-based milk by four teaspoons in this case.

Are you looking for gluten-free pancakes? Then use a gluten-free flour blend.

Stored in an airtight container in the fridge, the pancakes will last up to 5 days.
The pancakes also freeze well. You can freeze them in a freezer-safe bag for up to 3 months.

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