Vegan pancakes are a delicious and healthy way to start your day. They are made with plant-based ingredients, such as almond milk, coconut oil, and flaxseed, which are all packed with nutrients. Not only are vegan pancakes a healthier option than traditional pancakes, but they are also just as delicious. They are light and fluffy, with a slightly sweet flavor that is perfect for pairing with your favorite toppings. Whether you like them with fresh fruit, maple syrup, or whipped cream, vegan pancakes are sure to please everyone at your table. Plus, they are incredibly easy to make! So if you are looking for a healthy and delicious breakfast option, look no further than these heavenly vegan strawberry pancakes.
Here are our top 6 tried and tested recipes!
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!
EASY FLUFFY VEGAN PANCAKES
This go-to pancake recipe is totally vegan and makes perfectly fluffy pancakes your family will love.
Provided by Nitzan Shlapobersky
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
- Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
- Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 17.2 g, Fat 9.9 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 179.9 mg, Sugar 4.4 g
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.
VEGAN PANCAKES
This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.
Provided by NICDELIS
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 48.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 716.7 mg, Sugar 8.5 g
STRAWBERRY PANCAKES
Make and share this Strawberry Pancakes recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat and grease the griddle.
- Sift the dry ingredients together, then beat in the butter, eggs, and milk.
- Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
- When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.
Nutrition Facts : Calories 664.5, Fat 30.6, SaturatedFat 17.4, Cholesterol 257.2, Sodium 1789.5, Carbohydrate 79, Fiber 2.8, Sugar 5.8, Protein 19.3
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
Tips:
- Use ripe strawberries. This will ensure that your pancakes are bursting with flavor. Fresh and local strawberries are best.
- Don't overmix the batter. Overmixing will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes with your favorite toppings. Some popular options include maple syrup, butter, fresh fruit, and whipped cream.
- Make sure the strawberries are sliced uniformly so that they cook evenly.
- Be careful not to overcook the pancakes, as they can easily become dry.
- If you don't have buttermilk, you can make your own by adding 1 teaspoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Conclusion:
These strawberry pancakes are a delicious and easy-to-make breakfast or brunch option. They're perfect for a special occasion or a lazy weekend morning. With a few simple ingredients, you can whip up a batch of these pancakes in no time. So next time you're looking for a tasty and satisfying breakfast, give these strawberry pancakes a try. You won't be disappointed!
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