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Worth getting out of bed for, these crisp, fluffy vegan strawberry pancakes are blended with fresh strawberries in the pancake batter as well as extra sliced strawberries added as you cook them. Serve with vegan yoghurt and a drizzle of maple syrup for a perfect plant based breakfast

Fluffy Vegan Strawberry Pancakes

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 14 pancakes

Ingredients

  • 240ml (1 cup) plant milk
  • 1 tablespoon apple cider vinegar
  • 200g fresh strawberries
  • 290g (2 cups) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 50g (1/4 cup) caster sugar
  • 1-2 teaspoons ground cinnamon
  • To serve: vegan yoghurt, maple syrup

Instructions

  1. Put the milk and vinegar into a blender cup and give a quick whisk
  2. Remove the green stalks from the strawberries. Set 4-5 aside, then and add the rest in a blender cup (halve any particularly large strawberries) along with the flour, baking powder, baking soda, sugar and cinnamon
  3. Blend to a smooth but thick batter. I transfer the batter from the blender cup to a jug to make it easier. Slice the reserved strawberries
  4. Heat a large frying pan with a small drizzle of oil then add spoonfuls of batter, gently pushing into a circle shape. Leave enough room in the pan for flipping the pancakes
  5. Add one or two slices of fresh strawberry to the top of the pancake, gently pushing into the batter
  6. Cook for a couple of minutes until bubbles form on the top side then carefully but confidently flip the pancakes over. Cook for another minute or two on the other side
  7. Repeat the process until you've used up all the batter
  8. Keep the cooked pancakes warm in a low oven or reheat in the microwave

Notes

  • Instead of adding the sliced strawberries to the pancakes as you cook them, you can dice the reserved strawberries and add to the batter before cooking

Recipe by The Cook & Him at https://thecookandhim.com/recipes/fluffy-vegan-strawberry-pancakes/