There’s something very enjoyable about starting your morning with a stack of freshly made pancakes. If you’re looking for a recipe that’s tasty and plant-based, these Vegan Strawberry Pancakes are a great choice.
The addition of plant-based milk ensures the pancakes are moist and light, while a touch of maple syrup adds just the right amount of sweetness.
Why You’ll Love This Recipe:
These pancakes are fluffy and full of flavor, thanks to the natural sweetness of ripe bananas and fresh strawberries. The soft pancakes have juicy strawberry pieces in every bite. They’re also very easy to make with just a few simple ingredients you probably already have at home.
Health Benefits:
Not only are these pancakes delicious, but they’re also a healthier breakfast option. They are free from dairy and eggs, making them suitable for vegans and those with certain dietary restrictions. The use of fresh strawberries adds a boost of vitamins and antioxidants, while the banana provides natural sweetness without the need for refined sugar.
Versatility:
These pancakes are very versatile. You can eat them plain or add a spoonful of soy yogurt and some extra maple syrup for a special treat. They’re great for a relaxed weekend brunch, a quick weekday breakfast, or even as a tasty snack any time of the day.
Ingredients
- Ripe banana
- Unsweetened plant-based milk (e.g., rice milk)
- Maple syrup
- All-purpose flour
- Baking powder
- Fresh strawberries, chopped
- Baking spray or oil for the pan
- Soy yogurt to add on top (optional)
How to Make Vegan Strawberry Pancakes
Prepare the Wet Ingredients:
- In a mixing bowl, mash the peeled banana.
- Add the plant-based milk and maple syrup to the mashed banana.
- Whisk the mixture until smooth and well combined.
Combine Dry Ingredients:
- Add the flour and baking powder to the bowl with the wet ingredients.
- Whisk until the batter is smooth and no lumps remain.
- Gently fold in the chopped strawberries.
Cook the Pancakes:
- Lightly spray a flat pan or griddle with oil and heat it over medium heat.
- Pour a small ladleful of batter onto the pan.
- Cook until bubbles form in the center and the edges begin to set.
- Carefully flip the pancake with a spatula and cook the other side until golden brown.
- Repeat this process with the remaining batter. The recipe should yield about 8 pancakes.
Serve:
- Stack the pancakes on a plate.
- Top with a dollop of soy yogurt if desired.
Pro Tips
Don’t Overmix the Batter: When combining the dry and wet ingredients, be careful not to overmix. Stir just until everything is incorporated. Overmixing can lead to dense pancakes, so keep the batter slightly lumpy.
Adjust the Consistency: If the batter is too thick, you can add a little extra plant-based milk, one tablespoon at a time, until it reaches a pourable consistency. This ensures your pancakes will be light and fluffy.
Heat the Pan Properly: Make sure the pan is preheated over medium heat before adding the batter. If it’s too hot, the pancakes will burn before they cook through; too cold, and they won’t cook evenly. You can test the heat by splashing a small drop of water on the surface—if it sizzles right away, it’s ready.
Add Strawberries Just Before Cooking: Gently fold in the chopped strawberries at the end of mixing so they don’t get too mashed into the batter. This helps preserve their texture and gives you nice chunks in every bite.
Use a Nonstick Pan or Griddle: For easy flipping and to avoid sticking, a nonstick pan or griddle works best. Lightly spray the surface with cooking oil before adding each pancake.
Cook Low and Slow for Even Browning: Cooking the pancakes over medium heat ensures they cook through without burning. Be patient and give them time to cook evenly on both sides.
Serve Immediately or Keep Warm: To serve the pancakes hot, you can keep them warm in the oven at low heat (around 200°F/93°C) while you cook the remaining pancakes. Just place them on a baking sheet in a single layer.
Toppings Galore: Feel free to get creative with your toppings. Besides soy yogurt, you could add fresh fruit, a drizzle of maple syrup, or even a sprinkle of cinnamon or powdered sugar for extra flavor.
More Recipes
Vegan Strawberry Pancakes
Ingredients
- 1 very ripe banana
- 3/4 cup unsweetened plant-based milk e.g., rice milk
- 1 teaspoon maple syrup
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup fresh strawberries chopped
- Baking spray or oil for the pan
- Soy yogurt to add on top optional
Instructions
Prepare the Wet Ingredients:
- In a mixing bowl, mash the peeled banana.
- Add the plant-based milk and maple syrup to the mashed banana.
- Whisk the mixture until smooth and well combined.
Combine Dry Ingredients:
- Add the flour and baking powder to the bowl with the wet ingredients.
- Whisk until the batter is smooth and no lumps remain.
- Gently fold in the chopped strawberries.
Cook the Pancakes:
- Lightly spray a flat pan or griddle with oil and heat it over medium heat.
- Pour a small ladleful of batter onto the pan.
- Cook until bubbles form in the center and the edges begin to set.
- Carefully flip the pancake with a spatula and cook the other side until golden brown.
- Repeat this process with the remaining batter. The recipe should yield about 8 pancakes.
Serve:
- Stack the pancakes on a plate.
- Top with a dollop of soy yogurt if desired.