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A stack of gluten-free strawberry pancakes topped with fresh strawberries and maple syrup.

Fluffy Gluten-Free Vegan Strawberry Pancakes

Print Recipe
In a breakfast rut? These strawberry pancakes are the perfect solution. Gluten-free (and vegan), they're incredibly fluffy and jam-packed with fresh strawberries. What are you waiting for!?
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 112
Author Jessica Hylton

Ingredients

  • 1 cup non-dairy milk 240ml
  • 2 teaspoons lemon juice or apple cider vinegar, 10ml
  • 1 1/4 cups gluten-free baking flour or oats ground in a food processor or in a coffee grinder, 150g
  • 1 tablespoon sugar brown sugar, coconut sugar, or preferred sugar, 12g
  • 1 tablespoon baking powder 12g
  • ½ teaspoon sea salt 3g
  • ¼ teaspoon ground cinnamon optional, 0.5g
  • 1 tablespoon flax meal* 7g
  • 3 tablespoons water* 45ml
  • 1 tablespoon maple syrup or tablespoon agave (15ml), or 1 tablespoon brown or cane sugar (12g)
  • 1 teaspoon vanilla extract 5ml
  • ½ cup chopped strawberries 75g
  • 2 tablespoons coconut oil or vegan butter for the pan, 28g

Instructions

Fluffy Vegan Strawberry Pancakes

  • Mix the plant milk and the lemon juice (or apple cider vinegar) together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk.
  • Whisk together the flax meal and water to make a flax egg.
  • In a large bowl, whisk the gluten-free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup, vanilla extract 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.
  • Repeat with the rest of the batter until you have a nice, fluffy stack of gluten-free pancakes. Add more coconut oil to the pan between batches as needed.
  • Serve pancakes hot and drizzle with maple syrup on top and your favourite toppings.

Notes

  • Flax egg. The flax meal and water are whisked together to make a flax egg. If you prefer to use a vegan egg substitute, that's A-OK with me. 
  • Freshness counts. Start with fresh flax meal and baking powder. Otherwise, your pancakes won't come out as fluffy.
  • Don’t over-mix. Mix the batter just until you can't see any streaks of flour and no more. Overmixing will lead to gummy pancakes. 
  • Medium heat. Cook these pancakes over medium heat. If the heat is too high, the pancakes will burn before they cook through. 
  • Be gentle. When folding the strawberries into the batter, do so gently so as not to release their juices/add excess moisture to the batter.
  • Storage. Seal the fully cooled leftover pancakes in an airtight container (with parchment paper separating layers) and store in the fridge for up to 5 days or in the freezer for up to 3 months. Allow them to thaw in the fridge (if frozen). 
  • Reheat. Reheat in the microwave or in the oven (on a sheet pan, covered) at 350°F (175°C) for ~10 minutes. 

Nutrition

Serving: 0.125recipe | Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 320mg | Potassium: 71mg | Fiber: 2g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 1mg