These Vegan Strawberry Pancakes are the perfect spring or summer breakfast when strawberries are in season.
So happy that it is strawberry season here in Spain, they are so sweet and affordable. I bought A LOT of strawberries at the farmers market and will be baking up a storm of strawberry recipes this weekend.
I love the combination of the lemon and strawberry flavor in thees light and fluffy vegan pancakes. Top it off with the easy strawberry sauce that makes the whole dish sing!
Tips for making these Vegan Strawberry Pancakes:
- Start by making the strawberry sauce and let that simmer while you are making the pancakes.
- Making the pancake batter from scratch is really easy.
- It is important that you leave the almond milk to sit with the vinegar and the lemon. This reacts and 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 is also an important step to create fluffy, vegan pancakes. It allows the baking powder to activate, just don’t let the batter sit too long, then you will end up with flat pancakes. And you don’t want that!!
These Vegan Strawberry Lemon Pancakes are the perfect spring or summer breakfast when strawberries are in season.
- 250g (2 Cups) strawberries, hulled and chopped
- 2 Cups water
- 4 tablespoon maple syrup
- 1 Cup almond milk
- 1 tablespoon apple cider vinegar
- 1 large lemon, juice and zest
- 1 tablespoon maple syrup or honey
- 190 g (1 ¼ Cup) all purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 100 g (¾ Cup) strawberries, hulled and finely chopped
- coconut oil for cooking and fresh strawberries for serving
Start with making the strawberry sauce. Place the chopped strawberries and water in a small sauce pan. Simmer for about 5-10 minutes until the strawberries are mushy. Add the maple syrup and simmer for an additional 5 minutes. Mush the strawberries with a fork or strain the sauce if you want it smooth.
Start by mixing the almond milk with the vinegar, lemon juice and zest. Let the mixture sit for 5 minutes.
Mix the dry ingredients in a bowl, add the almond milk mixture to the bowl with the maple syrup and mix until just combined. Let the batter rest for 5 minutes then gently fold in the chopped strawberries.
Heat a non-stick pan over medium heat, melt a little coconut oil and ladle a small amount of batter into the pan. Cook until the pancakes has bubbles on the top begin to set, flip and cook the other side.
Serve the pancakes with the strawberry sauce and more fresh sliced strawberries.