Seriously the lightest and most fluffy vegan strawberry pancakes ever! These easy one-bowl vegan strawberry pancakes are simply ideal for a weekend breakfast.
No eggs & no bananas are needed for this delicious recipe, the secret is creating a vegan buttermilk to get the softest texture.
Get ready to enjoy a stack of homemade vegan pancakes, and top them with fresh strawberries and a generous glug of maple syrup – you’re in for a treat!
Fluffy Vegan Strawberry Pancakes
12
pancakes10
minutes15
minutes25
minutesSeriously the lightest and most fluffy vegan strawberry pancakes ever! These easy one-bowl vegan strawberry pancakes are simply ideal for a weekend breakfast.
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Ingredients
- Vegan Buttermilk Ingredients
1 cup soy milk
1 tablespoon lemon juice
- Wet Ingredients
3 tablespoons coconut oil, melted
1 teaspoon coconut oil, melted
- Dry Ingredients
1 1⁄2 cups self-rising flour
3 tablespoons icing sugar
1⁄2 tablespoon salt
- Toppings
10 fresh strawberries, sliced
maple syrup
Directions
- Make “vegan buttermilk” in a small bowl by mixing soy milk and lemon juice. Mix and set aside for 5 minutes.
- In a medium bowl whisk the wet ingredients: vegan buttermilk and 3 tablespoons of melted coconut oil.
- Add dry ingredients: self-rising flour, icing sugar, and salt. Mix everything until well combined.
- Heat 1 tsp of coconut oil in a nonstick pan over medium heat.
- Add one scoop of batter at a time, and cook until bubbles form in the center and the edges begin to dry out. Flip the pancake over and cook for 1-2 more minutes. Repeat for all the pancakes
- Serving Instructions:
- Stack the pancakes, and top them with fresh strawberries and maple syrup.
Storage Suggestions
- Freezing: Freeze for up to 2 months.
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