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.
Strawberry Pancakes
Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best.
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Servings: 4 to 6
Calories: 643kcal
Ingredients
- 2 cups whole wheat pastry or spelt flour or use a gluten-free flour blend like Bob's Red Mill
- ¼ cup cornmeal or just use more flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- 2 to 2 ½ 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
Instructions
- 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 ½ 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 ¼ 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.
Nutrition
Calories: 643kcal | Carbohydrates: 115g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 323mg | Potassium: 444mg | Fiber: 20g | Sugar: 16g | Vitamin A: 594IU | Vitamin C: 80mg | Calcium: 297mg | Iron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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- Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
- Explore more recipes for strawberries, blueberries, and other berries.
liliana says
Love every single recipe, thank you
Nava says
Thank you, liliana!
plasterer bristol says
These sound so good, gonna give these a go on saturday. Thanks doe sharing.
Simon
rebecca says
this recipe is terrible. had to add twice the amount of non dairy and even then the consistency is like a cookie dough batter. unable to flip them, they just crumble. really disappointed.