Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun.
Makes: About 2 dozen 3- to 4-inch pancakes, 4 to 6 servings
- 2 cups whole wheat pastry or spelt flour
(or use a gluten-free flour blend like Bob’s Red Mill)
- 1/4 cup cornmeal (or just use more flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 2 to 2 1/2 cups plain or vanilla nondairy milk, or as needed
- 2 tablespoons maple syrup
- 1 pint ripe strawberries, hulled, halved, and thinly sliced
- Vegan buttery spread (like Earth Balance)
- Maple syrup for serving
Combine the first 5 (dry) ingredients in a mixing bowl and stir together well.
Make a well in the center and pour in the nondairy milk and syrup. Stir until thoroughly combined, but don’t overbeat. If the batter seems too thick, add a little more nondairy milk.
Reserve 1/2 cup of the sliced strawberries for garnish, then gently stir in the rest.
Heat a nonstick griddle, and once it’s hot, spread just enough vegan buttery spread to coat the surface.
Drop the batter on it in 1/4 cup portions. Make sure that the strawberries are in a single layer, so that the batter gets cooked through. The batter should be at a consistency that allows it to spread into 3- to 4-inch pancakes. Cook over medium heat on both sides until golden brown.
Keep the pancakes warm in a covered casserole dish (put them in a 250 degree F. oven if you’d like) until all are done. Serve warm with maple syrup.
- Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
- Explore more recipes for strawberries, blueberries, and other berries.