Fluffy Vegan Strawberry Pancakes
Light, golden, and packed with fresh strawberry flavour, these vegan pancakes are genuinely fluffy and come together in under 20 minutes. Perfect for a lazy weekend breakfast or a special weekend brunch.
Servings 10 pancakes
Cost 4
Equipment
- A large mixing bowl
- A second smaller bowl or jug for the wet ingredients
- A non-stick frying pan or flat griddle
- A ladle or small measuring jug
- Spatula
Ingredients
- 125 g plain flour
- 2 tbsp caster sugar or coconut sugar
- 1 tbsp baking powder
- 1/4 tsp fine salt
- 240 ml oat milk or plant-based milk of your choice
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 150 g fresh strawberries hulled and diced
- A small amount of vegan butter or neutral oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate jug, whisk together the plant-based milk, oil, and vanilla.
- Pour the wet mixture into the dry ingredients and stir until just combined - a few lumps are fine. Do not overmix.
- Gently fold in the diced strawberries.
- Heat a non-stick frying pan over a medium heat and grease lightly with vegan butter or oil. Ladle in approximately 60ml (1/4 cup) of batter per pancake.
- Cook until bubbles appear on the surface and the edges look set (about 2 to 3 minutes), then flip and cook for a further 1 to 2 minutes until golden. Repeat with remaining batter.
- Serve warm with maple syrup, fresh strawberries, and coconut yoghurt.
Notes
- Fresh strawberries give the best result. If using frozen, thaw and pat dry first.
- Let the batter rest for 5 minutes before cooking for extra fluffiness.
- Freeze cooled pancakes layered with baking paper for up to 2 months. Reheat in a toaster or low oven.