Best 4 Vegan Strawberry Pancakes Recipes
Indulge in a delightful culinary journey with our collection of vegan strawberry pancake recipes, catering to diverse dietary preferences and taste sensations. From classic fluffy pancakes to gluten-free and protein-packed variations, each recipe promises a burst of sweet strawberry flavor in every bite. Embark on a breakfast or brunch extravaganza with our carefully curated selection, ensuring a satisfying and joyous meal for all.
Check out the recipes below so you can choose the best recipe for yourself!
THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup
Provided by Merle O'Neal
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams
VEGAN STRAWBERRY PANCAKES
Use soya milk, soya yogurt and wholemeal spelt flour to make these delicious healthy pancakes for breakfast. Or use regular milk if you prefer
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Yield Serves 2 (makes 6 pancakes)
Number Of Ingredients 10
Steps:
- Mix the flour with the baking powder and cinnamon in a bowl using a balloon whisk. In a jug, whisk together the soya milk, 2 tbsp of the yogurt and vanilla extract, then whisk this into the dry ingredients to make a thick batter.
- Rub the oil around the pan using kitchen paper, then set the pan over a medium heat. Spoon in 1½ tbsp batter in three or four places to make small pancakes. Cook over a low heat for 1-2 mins until set, and bubbles appear on the surface, then turn the pancakes using a palette knife. Cook for another 1-2 mins until golden and cooked through. Repeat with the remaining batter to make six pancakes in total.
- Serve three pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves.
Nutrition Facts : Calories 453 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
VEGAN PANCAKES
This fluffy vegan pancake recipe proves it's not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.
Provided by Gena Hamshaw
Categories breakfast, easy, quick, pancakes
Time 20m
Yield About 12 pancakes
Number Of Ingredients 9
Steps:
- In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
- Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
- Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.
HEALTHY, VEGAN AND TERRIFIC STRAWBERRY PANCAKES
I found this recipe in the 2009 Vegetarian Journal (Issue One). I just made it this morning and it makes light, fluffy, melt-in-your-mouth delicious pancakes. Silly me for using boxed mixes all these years! I'm sure you could substitute cow's milk if you don't have soymilk.
Provided by Wish I Could Cook
Categories Breakfast
Time 15m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend together dry ingredients.
- Add chopped strawberries and stir until coated.
- Make a well in the middle and add soymilk and oil.
- Blend well, but do not beat.
- Add more flour or soymilk if needed for the right consistency of the batter.
- Pour enough batter on a medium-hot griddle and flip when the edges look dry. Keep in a warm oven until ready to serve.
- ENJOY!
Tips:
- Use ripe, fresh strawberries for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this can make the pancakes tough.
- Cook the pancakes over medium heat so that they have time to cook through without burning.
- Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh strawberries, or whipped cream.
Conclusion:
These vegan strawberry pancakes are a delicious and easy-to-make breakfast or brunch option. They are perfect for using up fresh strawberries, and they're sure to be a hit with everyone at the table. So next time you're looking for a vegan pancake recipe, give this one a try!
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