Gluten-Free Vegan Strawberry Pancakes
These Gluten-Free Vegan Strawberry Pancakes are fluffy, sweet, and studded with fresh strawberries! Not only are they quick and easy, they also freeze beautifully, making them perfect for meal prep.
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 healthy, 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.
Enjoy friends! If you make this gluten-free vegan strawberry pancake recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Fluffy Gluten-Free Vegan Strawberry Pancakes
Ingredients
Fluffy Vegan Strawberry Pancakes (Gluten Free)
- 1 1/4 cups gluten free baking flour, or oats ground in a food processor or in a coffee grinder
- 1 flax egg or egg replacement
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 1 cup Silk Protein Nutmilk + two teaspoons lemon juice or apple cider vinegar
- 1/4 teaspoon ground cinnamon, optional
- 1/2 cup chopped strawberries
Instructions
Fluffy Vegan Strawberry Pancakes
- 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.
- In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t over-mix or you’ll get gummy pancakes. It’s okay if there are lumps. 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.
Notes
- One of the main things I’ve found when making pancakes is that overmixing your batter with gluten-free flour will lead to gummy pancakes! Even though there is no gluten in the dough, it still causes this. You want to mix your batter until it’s just combined and there aren’t any flour streaks. Lumps are totally fine (which is different from CLUMPS of flour).
- Another tip when making gluten-free pancakes is to allow the pancakes to cook properly on both sides. I find with regular flour pancakes you can speed up cooking times but with GF pancakes, really cook them for 2-4 minutes on both sides.
- Ensure both your baking powder and your flax meal is fresh! I found this out the hard way after 4 batches of pancakes haha! They play a huge role here in ensuring you get fluffy and delicious pancakes, so ensure they’re fresh. Test your baking powder with hot water separately (it should foam) and your flax meal should always be replaced after 4 months and always stored in the fridge.
- How to store: 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.
- How to freeze: 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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love the add of fresh strawberries in these pancakes. They must be particularly moist and fresh.
Thanks so much Angie!!
I think there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share!
I love healthy pancakes and these guys look amazing! Great photography too!
These pancakes were DIVINE. As a 2-year vegan, I’ve tried a LOT of vegan pancake recipes in my time. Some were gummy, or dense, or fell apart completely. The main problem was that horrible undercooked texture, no matter how long you cook them for. But these were so soft and fluffy, with actual crumbs! And oil-free as well as refined sugar free?? YUM!
Wow thanks so much Min! We’re so happy that you’re happy with our recipe! Once again thank you for leaving such an amazing comment!
These were so good!! I was thrilled to find a vegan & gluten-free pancake recipe that actually cooks all the way through and makes fluffy, crispy-edged pancakes. I used a flour mix (1/2 c oat flour, 1/2 c brown millet flour, 1/4 c almond flour) without xanthan gum so I added 1/3 tsp, which seemed like a good amount. Definitely making these again soon!
I was psyched to find an oil-free and vegan pancake recipe. I made seven pancakes with this batch.
We loved these and enjoyed them for lunch with a green smoothie.
Thank you!
..also made with ground oats. TY!
Thank you for this wonderful contribution, the pancakes can still be refrigerated and still be delicious!