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.