These Vegan Strawberry Pancakes are the perfect spring or summer breakfast. The pancakes are light and fluffy topped off with an easy to make strawberry sauce.
- 2 Cups (250g) strawberries, hulled and chopped
- 2 Cups water
- 4 tablespoon maple syrup
- 1 cup (240ml) almond milk
- 1 tablespoon apple cider vinegar
- 1 large lemon, juice and zest
- 1 tablespoon maple syrup or honey
- 1 ¼ cup (190 g) all purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- ¾ cup (100 g) strawberries, hulled and finely chopped
- coconut oil for frying 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 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.
-
Start by mixing the almond milk with the vinegar, lemon juice and zest. Let the mixture sit for 5 minutes.
-
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.
-
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.
-
Serve the pancakes warm with the strawberry sauce and more fresh sliced strawberries if desired.
Enjoy!