These Gluten Free Vegan Strawberry Pancakes are melt-in-your-mouth pancakes! They’re quick and easy, freeze so well, and are great for meal prep!
I think it’s pretty clear that I’m on a strawberry kick for summer, right? I got the most beautiful organic strawberries from the Farmer’s market last week. I wanted to use them in a simple recipe that highlighted their sweet juicy flavour that wasn’t over complicated. Do you know what I realised then? It’s been ages since I’ve made pancakes for you! Pancakes are such a staple breakfast item, and these strawberry pancakes are no exception. They’re a complete dream to whip up and freeze so beautifully.
To me, summer and fruit just go hand in hand. It’s perfect to keep you hydrated, tastes that best in summer, and is fresh and in season everywhere. Strawberries have always been rivalling for my favourite fruit with pineapple, and it’s obvious that they won here.
Mix the Silk Protein Nutmilk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk. This recipe is vegan and gluten free. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Fluffy Vegan Strawberry Pancakes (Gluten Free)
In a large bowl, whisk the gluten free flour, baking powder, baking soda, salt and cinnamon.
Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until just combined and smooth. Fold in the strawberries The batter will thicken slightly while you wait for the griddle pan to heat up.
Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Nutrition Facts Serving Size 1 pancake Amount Per Serving As Served Calories 86 Calories from fat 1.2 % Daily Value Carbohydrate 17.7 6% Sugars 3.3 Protein 2.9 Calories 2000 Total Fat Less than 65g Sat Fat Less than 25g Cholesterol Less than 300mg Sodium Less than 2,400mg Total Carbohydrate 300g Dietary Fiber 25g
Mix the Silk Protein Nutmilk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk.
This recipe is vegan and gluten free.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
This is a sponsored conversation written by me on behalf of Silk! All opinions and texts are my own. Thank you for supporting the great brands that support Jessica in the Kitchen!
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