Healthy Vegan and Terrific Strawberry Pancakes
Start your morning on a vibrant, plant-based note with these Healthy Vegan and Terrific Strawberry Pancakes! Made with wholesome whole wheat flour, naturally sweetened with maple syrup, and packed with fresh, juicy strawberries, these pancakes are as nutritious as they are delicious. A touch of apple cider vinegar ensures the perfect fluffy texture, while melted coconut oil adds a hint of richness. Whether you're vegan or simply looking for a dairy-free pancake recipe, these crowd-pleasers are ready in just 25 minutes and perfect for weekend brunch or a quick weekday treat. Serve them warm, topped with extra strawberries and a drizzle of maple syrup for a breakfast that's as beautiful as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Coconut oil, melted (plus extra for greasing the pan)
- 0.5 cup Fresh strawberries, diced
- Optional: Additional strawberries for topping
- Optional: Maple syrup for drizzling
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt until well combined.
In a separate bowl or measuring cup, mix the almond milk, maple syrup, vanilla extract, and apple cider vinegar. Whisk until the mixture looks slightly frothy.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are okay.
Fold in the melted coconut oil and diced strawberries until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of coconut oil.
Using a 1/4 cup measuring cup, scoop the pancake batter onto the skillet, spreading it slightly into a round shape if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to set.
Carefully flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve the pancakes warm, topped with fresh strawberries and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 48.6 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 534 mg | 41% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
