Vegan Strawberry Pancakes
Indulge in the delightful flavors of these fluffy Vegan Strawberry Pancakes, the perfect start to a plant-based breakfast or brunch. This easy recipe features pantry staples like all-purpose flour and almond milk, paired with the natural sweetness of fresh, juicy strawberries. Whisked together with vanilla and a hint of cane sugar, the batter creates irresistibly light and golden pancakes bursting with fruity goodness. Quick to prepare in just under 30 minutes, these dairy-free and egg-free pancakes make a crowd-pleasing treat for everyone to enjoy. Serve them warm with a drizzle of maple syrup and some extra strawberry slices for a vibrant, photo-worthy plate that tastes as good as it looks. Perfect for vegan diets and anyone who loves a healthier twist on classic breakfast favorites!
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Recipe Information
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
- as desired Maple syrup (for serving, optional)
- as desired Additional strawberries (for topping, optional)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and cane sugar.
In a separate bowl or large measuring cup, combine the almond milk, vanilla extract, and oil.
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.
Fold in the diced strawberries evenly into the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegan butter or a small amount of oil.
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.
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.
Repeat with the remaining batter, re-greasing the skillet as needed.
Serve warm with a drizzle of maple syrup and additional sliced strawberries if desired.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 11.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 170 mg | 4% | |
*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.
