Vegan Strawberry Pancakes

These vegan Strawberry Pancakes are quick and easy to make! Add some chopped strawberries into the pancake batter and make them the most perfect pancakes for a summer brunch!

Course Breakfast

Cuisine American, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings stacks à 4 pancakes

Calories 360kcal

Author Bianca Haun | Elephantastic Vegan

Ingredients

Ingredients for the pancakes

1 very ripe banana
3/4 cup unsweetened plant-based milk e.g. rice milk
1 teaspoon maple syrup
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup fresh strawberries chopped
baking spray or oil for the pan
soy yogurt to add on top (optional)

US Customary - Metric

Instructions

In a bowl, mash the peeled banana, add the plant-based milk and maple syrup. Give it a quick whisk.
Then add the flour and baking powder. Whisk until incorporated. Fold in the chopped strawberries.
Spray a flat pan or griddle with oil and heat it up to medium heat. Add a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 8 pancakes out of the batter.
Stack the pancakes, add soy yogurt and drizzle with maple syrup.

Notes

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.

Tips for making the perfect vegan pancakes:

Flip the pancakes when you see small bubbles in the center.
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
Not fluffy enough? Add more baking powder.
If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.

Nutrition