These vegan strawberry pancakes are divine! They are fluffy on the inside, yet slightly crisp and golden on the outside! All you need are 6 simple ingredients and about 15 to 20 minutes. Enjoy with berries & maple syrup for a perfect plant-based breakfast!
1cupregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
½cupdiced strawberries
Instructions
Vegan Strawberry Pancakes
In one bowl, mix the sugar, baking powder, almond or oat milk, and vanilla. Then, whisk in the flour until the batter is smooth. You can add the sliced strawberries into the batter now and fold them in. Alternatively, you can wait to add the strawberries to the pancakes while they fry.
Heat a nonstick skillet to medium heat on the stove. Spray with cooking oil or use vegan butter to coat the pan.
Once the oil or butter is hot, spoon in about 3 tablespoon of batter per pancake. If you haven't already, drop a couple of pieces of strawberries onto the top of the batter. Cook until bubbles form in the pancakes and then flip. Repeat until all of the pancakes are golden on both sides.
Serve the crisp and golden vegan strawberry pancakes warm, spread with vegan butter, topped with berries, and/or drizzled with maple syrup. Enjoy!
Notes
Store any leftover pancakes in an airtight container or resealable bag in the refrigerator for up to about 5 days, or in the freezer for up to 3 months.