This pancake recipe is easy, naturally vegan, and from ingredients you have at home. Fluffy, tasty, and simple. Perfect for breakfast or dessert. Also, your kids will love this healthy recipe.
You can make these whole foods plant-based by using whole grain flour instead of regular.
Why you will love this recipe:
- No eggs and no egg replacements are needed
- Simple ingredients
- Fluffy; melts in your mouth
- Quick to make
- Versatile, add other berries or no berries to the batter
- Flour. To make the fluffiest and best-tasting pancakes use cake or all-purpose wheat flour.
- Milk. You can whatever type of plant milk you want. Of course, the type affects the taste a bit, especially if you use coconut. For pancakes, I recommend using milk with a bit of fat, like oat milk or soy milk; this makes the batter not stick to the pan so easily.
- Strawberries. Use fresh strawberries when in season. If you choose strawberry puree, then add less plant milk.
- Maple syrup. You can replace this with 1-2 tablespoons of regular sugar. For a sugar-free version, use erythritol, xylitol, or stevia.
- Baking powder. This can be replaced with 1-2 teaspoons of baking soda and 2 tablespoon vinegar or lemon juice.
- Vanilla powder. Adds a hint of vanilla; you can also use vanilla drops or leave this out completely.
- Salt. Just a pinch of salt elevates the flavors.
How to make vegan strawberry pancakes?
- Chop your strawberries into tiny pieces.
- Mix plant milk and maple syrup.
- Mix the baking powder, salt, and vanilla into the wheat flour
- Combine the flour mix, plant milk, and strawberries
- Heat your pan to medium heat; put just a little oil on the pan. For the minimum amount, you can use a spray oil bottle.
- Turn the pancake when the top bubbles and firms up from the edges and the other side has some color.
My tip for frying the pancakes quickly is to use one big frying pan and making 3 pancakes at a time. Also, if you fry simultaneously in several frying pans, these will be ready in no time.
What to put on pancakes
- Maple syrup
- Plant-based vanilla sauce
- Vegan ice cream
- Fresh strawberries
- Regular Strawberry jam
- Chia strawberry jam
- Other berries or fruits
Healthy strawberry jam that goes well with the recipe
Make a delicious strawberry compote yourself from frozen or fresh strawberries, chia seeds, and sweetening.
To make this chia strawberry jam warm in a small saucepan 1 cup of mashed strawberries, 1 tablespoon chia seeds, and 2 tablespoon of maple syrup or other sweeteners. Cook for 2 minutes and let it cool down.
The chia seeds swell, so give it a good stir. This stores for up to a week in the fridge.
This jam gives extra fiber for your dish and some omega-3 fatty acids from the chia seeds.
How to use frozen strawberries in pancakes
Thaw the frozen strawberries and mash them with a fork. Since the frozen strawberries have more liquid, you need to reduce the amount of milk or add in more flour to get the right consistency.
How to make even healthier strawberry pancakes?
Change the regular wheat flour to whole grain wheat flour. To get even more fiber, you can add 1 tablespoon of chia seeds to the dough.
|Nutrient||All-purpose wheat flour 1 cup||Whole grain wheat flour 1 cup|
As you can see in the table above, you get more fiber and vitamins by using whole grain flour in this recipe.
However, I do have to say that the consistency and taste are very different if you use regular or whole grain. The best compromise taste-wise and to still get some nutrients is to use half whole grain flour and half all-purpose flour.
I am used to whole grain products and think the taste is good, but for someone who has never eaten whole grain products, these do not taste as sweet and fluffy as regular ones.
How to make pink strawberry pancakes
To make pink pancakes, you can use a bit of food coloring in the batter. For natural color, use pitahaya powder.
Some red color also comes if you use strawberry puree in the batter, but this does not result in a bright pink batter.
Perfect strawberry pancakes for a baby
These pancakes can be served for babies since they do not have sugar. You can also leave the maple syrup out. Salt is not necessary. To make nutritious pancakes for babies, use at least half the amount of flour as a whole grain one.
The chia strawberry jam is a great topping option for babies and kids since it is sugar-free. Serve also with some well-rinsed fresh strawberries. Organic ones are a good option if you can afford them.
Just remember to cut the pancakes into small pieces, and they are great finger food for a toddler.
Especially if you used whole grain flour, you need a bit longer cooking time, reduce the heat a bit and fry longer on both sides.
You need to fry the pancakes right after you make the batter, don't let it rest for several hours since the bubbles disappear. To make the batter even fluffier, add more baking powder.
Add in a bit more flour.
Add a bit more plant milk to get the right consistency
Sure, use oat flour instead or a ready gluten-free flour mix.
More pancake recipes on fiberfoodfactory
- Savory kale pancakes. Fiber-rich, nutritious lunch or picnic snack.
- Berry pancakes. These are made with frozen mixed berries.
Fluffy vegan strawberry pancakes
- Total Time: 20 minutes
- Yield: 10 1x
Simple pancakes with some fresh strawberries in the batter.
- 1 cup plant milk
- 1 cup wheat flour
- 1 cup fresh strawberries
- 2 tsp baking powder
- 1 tsp vanilla powder
- 2 tbsp maple syrup
- ¼ tsp salt (just a pinch)
- Rinse the strawberries and chop them to small pieces.
- Mix the plant milk and maple syrup.
- Mix the flour, baking powder, vanilla and salt.
- Combine the flour mix, plant milk and strawberries.
- Heat up the frying pan to medium heat, use just a little of oil ½-1 teaspoon on the pan. Pour ¼ cup of batter to form pancakes.
- Flip the pancakes when the top starts to bubble and the edges are firm.
If you use frozen strawberries thaw them, then mash up and mix in the batter. Use a third cup less milk then.
As sweetener you can use also erythritol, xylitol, stevia or regular sugar.
To make healthier more fiber rich pancakes replace ⅓-1/2 cup flour with whole grain version.
This amount makes around 10 small pancakes. Reserve 4-5 pancakes per person. Make a bigger batch by doubling the ingredients.
One pancake has: 96cal, 0,5g fat, 19,8g carbs, 2g protein, 1g fiber
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
- Calories: 96
Keywords: plant-based, sugarfree, vegan
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