Vegan Strawberry Pancakes

These Healthy strawberry pancakes have a wonderful hint of lemon that tastes amazing with the sweet strawberries. They are easy to make and super light and fluffy. Topped with an easy to make strawberry sauce that makes the whole dish sing!

For more great pancake recipes, try my Vegan Apple Cinnamon Pancakes, Healthy Banana Oat Pancakes , Peach Cinnamon Pancakes and 3 Ingredient Chocolate Banana Pancakes.

Ingredients

Making these vegan strawberry pancakes is easy, all you need are a few basic ingredients.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

Strawberry sauce 

• Strawberries, hulled and chopped
• Water
• Maple syrup, or other liquid sweetener like agave syrup.

Pancakes

• Almond milk, or other plant based milk of choice.
• Apple cider vinegar 
• Lemon juice and zest 
• Maple syrup, or other liquid sweetener like agave syrup.
• All purpose flour
• Baking powder
• Salt
• Strawberries, hulled and finely chopped
• Coconut oil, or vegan butter for frying the vegan pancakes.

See recipe card for quantities.

Instructions

Strawberry sauce 

1. Place the chopped strawberries and water in a small sauce pan. Simmer for about 5-10 minutes until the strawberries are soft and mushy. Add the maple syrup and simmer for an additional 5 minutes. Mash the strawberries with a fork or process in a blender for smooth sauce.

Pancakes

1. Start by mixing the almond milk with the vinegar, lemon juice and zest. Let the mixture sit for 5 minutes.
2. In a separate bowl, stir together the flour, baking powder and salt. Pour in the almond milk mixture to the bowl with the maple syrup and stir until just combined, do not over mix the batter. Let the batter rest for 5 minutes then gently fold in the chopped strawberries.
3. Heat a non-stick pan over medium high heat, melt a little coconut oil and ladle a about ¼ cup of batter into the pan. Fry until the pancakes has bubbles and begin to set, flip and cook the other side until just golden brown.
4. Serve the pancakes warm with the strawberry sauce and more fresh sliced strawberries if desired.

Storage

If you have any leftovers, or make a double batch of these healthy strawberry pancakes, hers how to store them:

• Let the pancakes cool down completely in room temperature.
• Place the pancakes in an airtight container or ziplock bag and store in the fridge.
• Pack the sauce in a separate airtight container.
• Store in the fridge for up to 3-4 days. 

You can also freeze these strawberry pancakes in an airtight container or ziplock bag for up to 3 months. The sauce can also be frozen in a separate container.

Top Tips

• Start by making the strawberry sauce and let that simmer while you are making the pancakes.
• It is important to let the almond milk, vinegar and lemon sit for a few minutes. The milk curdles, leaving a buttermilk like result. So don’t be alarmed when it separates and goes lumpy, thats what you want!
• Leaving the batter to rest for 5 minutes before frying them, is also an important step to create fluffy, vegan pancakes. It allows the baking powder to activate, but don’t let the batter sit too long, then you will end up with flat pancakes.

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