Gluten-Free Vegan Strawberry Pancakes

When you can make pancakes that are gluten-free, vegan, and ridiculously light and fluffy, you know you have a winner. While my classic Vegan Pancakes are a staple in my household, I wanted to add some fresh flavour to the mix, and that’s how these gluten-free vegan strawberry pancakes were born.

Every bite is loaded with chopped ripe strawberries, which lends these pancakes natural sweetness and bright berry flavour.

But taste and texture aren’t the only reason to make these pancakes! They’re also a hearty, satisfying breakfast. Traditional pancakes don’t have much staying power when it comes to fueling you through the morning, but these pancakes have added protein to give your breakfast an energy boost. (To amp up the protein even more, serve your pancakes alongside some tempeh bacon!)

Looking for more easy strawberry breakfast recipes? Check out Strawberry Coconut Overnight Oats – you’ll be so glad you did!

Why You’ll Love These Strawberry Pancakes

There’s no better way to start your day than with a stack of fluffy strawberry pancakes! Here’s why:

• Lots of sweet flavor. These vegan gluten free pancakes are filled with fresh strawberries, cinnamon, maple syrup, and more!
• Great texture. Strawberry pancakes are soft and fluffy on the inside, with a thin, crisp golden brown layer on the outside.
• Easy. All you really have to do is stir the batter together, cook and flip the pancakes on the stove or griddle, and then enjoy!

Gluten-Free Pancakes vs Traditional Pancakes

These pancakes don’t taste all that different from traditional pancakes, but it depends on the type of flour you use. For example, if you use oat flour, you’ll find that your pancakes have a slight oat flavor to them. 

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Gluten-Free Baking Flour or Ground Oats – You can grind the oats in a food processor or coffee grinder.
• Flax Egg or Egg Replacement – Here’s how to make a flax egg.
• Baking Powder – Baking powder is a chemical leavener that forms bubbles in the pancake batter. These bubbles are what make pancakes light and fluffy. 
• Salt – To balance out and enhance the sweetness.
• Maple Syrup – Use this both in the pancake batter AND on top of your pancakes!
• Silk Protein Nutmilk – Or another high-protein plant milk.
• Lemon Juice or Apple Cider Vinegar – You’ll use this to make vegan buttermilk.
• Ground Cinnamon – This is optional, but it adds a warm, cozy flavor to the pancakes.
• Chopped Strawberries – Fresh is best, but frozen will work too; let them thaw first.

When Should I Wash My Strawberries?

Don’t wash strawberries when you bring them home from the grocery store! Instead, wash them just before you’re ready to use them. For this recipe, I recommend drying them too, which prevents excess moisture in the batter.

How to Make Vegan Gluten-Free Strawberry Pancakes

Here’s how to make sweet, fluffy strawberry pancakes for breakfast!

• Make the vegan buttermilk. Combine the plant milk and lemon juice or vinegar in a small bowl or measuring cup. Let this mixture sit for about 5 minutes, or until it thickens slightly.
• Combine the dry ingredients. In a large mixing bowl, whisk the gluten-free flour, baking powder, salt, and cinnamon.
• Finish the batter. Add the flax egg, maple syrup, and vegan buttermilk to the dry ingredients and whisk until just combined. Fold in the strawberries.
• Preheat the cooking surface. Heat a griddle pan or cast iron skillet over medium heat and brush it with coconut oil or vegan butter.
• Cook the pancakes. Pour about ¼ cup of batter onto the cooking surface for one pancake. Once bubbles start to form on the top of the pancake, cook for 2 to 4 minutes more, then carefully flip and cook the other side. Repeat with the remaining batter.
• Serve. Place the cooked pancakes on plates and serve hot with a drizzle of maple syrup!

Tips for Success

Gluten-free pancakes require a little extra care! Here’s what you’ll need to do to make sure they turn out perfect.

• Ensure that the baking powder and flax meal are fresh. I found this out the hard way! Both of these ingredients are key for fluffy gluten-free pancakes. Test your baking powder with hot water (it should foam); your flax meal should be stored in the refrigerator and replaced after 4 months.
• Don’t over-mix the batter. Even though there is no gluten in the batter, it will get gummy if you over-mix. It’s better to have a few small lumps of flour in the bowl than to mix the batter too much.
• Cook the pancakes well on both sides. There’s less room for error when it comes to gluten-free pancakes, so don’t try to rush the cooking—they do need a full 2 to 4 minutes on each side.

What Goes With Vegan Gluten-Free Pancakes?

Wondering what to top your vegan strawberry pancakes with, or what to serve on the side? These are my go-to options:

• Fresh Fruit – Strawberries, blueberries, raspberries, blackberries, apple slices, etc. are all good choices.
• Vegan Whipped Cream – Coconut Whipped Cream is so easy to make and can be ready in 10 minutes!
• Other Toppings – You could add more maple syrup, vegan chocolate chips, vegan jam, and more!

How to Store and Reheat Leftovers

If you have leftover strawberry pancakes, you can pop them in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave or in a 350ºF oven for about 10 minutes. To keep them from drying out, place them on a sheet pan and cover it with foil.

Can I Freeze These Strawberry Pancakes?

You can freeze these pancakes for up to 3 months. Store them in an airtight container or freezer bag with parchment paper between the layers.