Soy-Free Strawberry Pancakes
Start your morning with a stack of fluffy, soy-free strawberry pancakes that are as delightful as they are allergen-friendly. This easy-to-follow recipe pairs airy pancakes with bursts of sweetness from fresh diced strawberries, offering a wholesome breakfast option without compromising on flavor or texture. Made with simple, pantry staples like all-purpose flour, baking powder, and a soy-free milk alternative, these pancakes cater to dietary preferences while maintaining a light and tender bite. Perfectly golden and versatile, these pancakes are ready in just 35 minutes and can be customized with toppings like maple syrup, extra strawberries, or whipped cream for added indulgence. Whether you're accommodating a soy-free diet or simply craving a strawberry-infused twist on a breakfast classic, this recipe will have your family savoring every bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 1.25 cups milk (dairy or soy-free alternative like almond milk or oat milk)
- 1 large egg
- 2 tablespoons unsalted butter (or a soy-free margarine), melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 teaspoons neutral oil or butter for greasing the pan
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and uniform.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or wooden spoon. Be careful not to overmix; it's okay if a few small lumps remain. Let the batter rest for 5 minutes.
Gently fold the diced strawberries into the rested pancake batter, ensuring they're evenly distributed.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of neutral oil or butter.
Use a 1/4-cup measuring cup to pour portions of batter onto the hot skillet, leaving enough space between each pancake as they will spread slightly.
Cook each pancake for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.
Serve the pancakes warm, topped with additional fresh strawberries, maple syrup, or whipped cream if desired.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 33.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 458 mg | 35% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 711 mg | 15% | |
*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.
