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.
They’re so versatile and worked so well in these strawberry pancakes. I chopped what strawberries I didn’t devour and added them to the batter, and it’s as simple as that. Next time I’m going to try slicing them just for variety, but the flavour really shines through.
You know what else shines through? The absolute smoothness of the Silk Protein Nutmilk in this recipe. In case you haven’t noticed, I’m on a mission to make your breakfasts actually filling. Hence why I’ve been head over heels in love with the fact that this nitmilk has 10g of protein in the serving. That combined with the flaxseeds will definitely keep you full all morning. I played around with the Silk Protein Nutmilk to make a vegan Buttermilk-like consistency for that classic pancake taste and it came out perfectly!
Friends I would highly recommend these pancakes! They’re so easy to make and I love how freezer friendly they are! I just separate them with parchment paper and freeze them in a freezer safe container, then pop them in the toaster morning the next time I want them. Easy peasy!
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 teaspoon baking powder
1/2 teaspoon baking soda
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
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, 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.
This recipe is vegan and gluten free.
If you try these Gluten Free Strawberry Pancakes please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.