Sugar-Free Strawberry Pancakes
Looking for a guilt-free breakfast option that’s bursting with flavor? These Sugar-Free Strawberry Pancakes are the perfect way to start your day! Made with wholesome oat flour, ripe bananas, and a splash of unsweetened almond milk, this recipe offers a naturally sweet taste without any added sugar. Folded with juicy diced strawberries and infused with the warm notes of vanilla, these pancakes are a healthier twist on classic comfort food. Quick to prepare and ready in just 30 minutes, they’re ideal for busy mornings or laid-back brunches. Serve them warm with extra fresh strawberries or a dollop of unsweetened almond butter for a nutrient-packed meal that feels indulgent. Gluten-free, dairy-free, and entirely sugar-free, these pancakes will satisfy your cravings while keeping you energized all day!
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Recipe Information
Ingredients
- 1.5 cups Oat flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh strawberries (diced)
- 1 medium Banana (mashed, ripe)
- 2 tablespoons Coconut oil (melted)
- 1 as needed Cooking spray or additional coconut oil
Instructions
In a medium mixing bowl, whisk together the oat flour, baking powder, and salt until well combined.
In a separate large bowl, combine the almond milk, eggs, vanilla extract, mashed banana, and melted coconut oil. Whisk until the mixture is smooth.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix. The batter should be a bit thick.
Gently fold in the diced strawberries using a spatula.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of coconut oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly, if needed.
Cook each pancake for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook the other side for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm, optionally topped with extra fresh strawberries or a drizzle of unsweetened almond butter.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 579 mg | 45% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1338 mg | 28% | |
*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.
