These Vegan Fresh Strawberry Pancakes are a delicious and satisfying protein breakfast that will leave you feeling nourished and energized to start your day. Made with wholesome ingredients like oat flour, chickpea flour, dairy free milk, fresh ripe Strawberries, and superfood seeds, these fluffy pancakes are packed with nutrients and natural sweetness.
Pancakes are a cherished tradition in our household, especially during weekend brunches. Introducing strawberries to these vegan pancakes elevates their flavor profile remarkably.
Incorporating strawberries not only enhances the taste but also infuses vibrant color and a wealth of vitamin C and fiber into the batter.
I often integrate strawberries into various recipes, from smoothies to desserts, for their nutritional benefits and delightful taste.
On this note, I love baking my strawberry cake which is oil free and made from oat flour. Strawberry cheesecake protein smoothie is my favorite go to.
Adding homemade strawberry sauce and fresh strawberries imparts a unique twist to this protein-packed pancake recipe.
Why you will love this recipe
Vegan and Dairy-free
Healthy and Protein packed
Nut free and Oil free
Easy and kid friendly
Ingredients
Ingredients notes
Strawberries – ripe and fresh strawberries work best here.
Chickpea flour – this adds protein and fiber and is also gluten free. Besan also known as gram flour can be used in this recipe.
Oat flour – whole grain or certified gluten free oat flour works well here. This adds fiber and is a complex carb with being a low GI ingredient.
Maple syrup – it is a healthier option than processed regular sugar.
Flaxseed meal – this adds omega 3 fatty acid and is a great egg substitute for making vegan pancakes.
Hempseeds – Its a protein rich high fiber superfood. Hence, I created a no-protein powder protein pancakes by adding hempseeds in this recipe.
Oat milk – any dairy free milk of your choice works here. However oat milk and hemp milk are the best options so as to make this pancake recipe nut free.
For detailed measurement of ingredients, please scroll down to the recipe card at the bottom of this post.
How to make
Firstly, in a nonstick pan , I combined hulled/pitted strawberries with maple syrup and lemon juice. Then, I let them cook at high flame until the strawberries were soft. Subsequently, with the help of a food masher I roughly mashed the strawberries in the pan and removed the pan from the heat. The, I let it cool for a little while.
Secondly, in a bowl, I combined chickpea flour, oat flour, baking powder, salt, hempseeds and mixed it well with a spoon.
Thereafter, I added the soaked flaxseed meal and blended strawberries along with vanilla extract and oat milk into the flour mixture or dry ingredients.
Afterwards, I whipped dry and the wet ingredients into a smooth batter.
Further, I folded in fresh sliced strawberries into the batter. Then, I let it rest for 3 minutes.
In the meanwhile, I warmed the nonstick pan or skillet over medium heat which I roughly greased with cooking spray. Cooking spray is optional depending on the type of pan you use. Then, I poured 1/4 cup of the batter over it and roughly shaped it with a spoon. Then, I let it cook until bubbles started to form at the top.
Next, I flipped it to the other side with a flat spatula and let it cook again.
Lastly, I scooped it on the serving plate. I repeated the above two steps for the rest of the batter.
Later, I stacked them and garnished. My family devoured every bit of these satisfying and delicious strawberry sauce pancakes.
I promise that these are the best Strawberry Pancakes and you will make them on rotation.
Serving tips
Sweetener – Pair them with vegan whipped cream and more fresh strawberries or drizzle maple syrup. You may also dust some powdered sugar for the kids to make it fun pancake recipe.
Nuts and seeds – mixed nuts and sunflower seeds would taste great as toppings.
Fruits – sliced bananas or mixed berries would taste amazing over these pancakes.
Butter – simply smear with vegan melted butter or any nut butter of your choice along with your choice of sweetener.
Sides – serve these with tempeh bacon or vegan scrambled eggs.
Beverages – Chai protein smoothie or coffee hemp smoothie or mocha protein smoothie are the best to pair these pancakes with. Iced matcha latte is also a great option.
Storage tips
These strawberry pancakes taste best when served immediately. However, the leftovers can be refrigerated in an air tight container for 3-4 days. Warm them in the microwave very well for about 30-40 seconds. Garnish and serve.
Expert tips
- Do not over-mix the pancake batter after adding fresh strawberries so as to avoid gooey pancakes.
- Most importantly let the batter rest for 3 minutes for the ultimate light fluffy strawberry pancakes.
- Cook each of them at medium heat for the perfect outcome.
I would insist on using fresh strawberries because they have extremely different taste and texture effect on these pancakes.
Yes! Let each of them cool down to the room temperature completely and freeze them in a freezer safe container in single layer or in zip loc bags for about 3 weeks. Make sure to warm them very well for about 1 minute in the microwave.
Yes! Its protein packed because of the combination of hempseeds, chickpea flour and flaxseed meal and oat flour. Its oil free and not made from regular flour which is a form of simple carb. Hence, these vegan strawberry pancakes are high in fiber, has 10 g of protein and packed with healthy carbohydrates, thereby consisting balanced macro-nutrients.
More related recipes
Vegan Spinach Pancakes
Banana Oatmeal Pancakes
Blueberry Pancakes
Buckwheat Pancakes
Orange Pancakes
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Vegan Fresh Strawberry Pancakes
Ingredients
- 2 cups fresh pitted/hulled strawberries
- 2 1/2 tbsp maple syrup
- 2 tsp lemon juice
- 1/2 cup chickpea flour or besan also known as gram flour
- 1/2 cup oat flour
- 1/4 cup hempseeds
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp flaxseed meal (soaked in 1/4 cup warm water)
- 1 tsp vanilla extract
- 1/4 cup oat milk
- 1/4 cup fresh sliced strawberries
toppings
- maple syrup
- vegan whipped cream
- nuts
- strawberries or mixed berries
Instructions
- Combine 2 cups strawberries, maple syrup and lemon juice in a nonstick pan. Cook at high flame until strawberries are soft. Then, bring the flame to low heat and with the help of the food masher roughly mash the strawberries in the pan. Remove the pan from the heat and let it cool.
- In a mixing bowl, mix oat flour, chickpea flour, hempseeds, baking powder and salt. Make sure there are no lumps.
- In the flour mixture, add soaked flaxseed meal, cooked strawberry sauce, oat milk and vanilla extract. Whip it into a smooth batter.
- Fold in fresh sliced strawberries into the batter. Make sure the strawberries do not break. Do not overmix the batter. Let it rest for 2-3 minutes.
- In the meanwhile, warm up a nonstick pan or a skillet over medium heat. You may grease it with cooking spray which is optional. Pour about ¼ cup of the batter at the center of the skillet and roughly shape it round with the back of a spoon. Once the bubbles start to form at the top of the shaped pancake, flip it to the other side with a flat spatula. Cook again.
- Scoop it to the serving plate. Repeat the above step for the rest of the batter. Stack them and garnish. Serve immediately.
Video
Notes
- Make sure to use ripe and sweet strawberries.
- Measure the strawberries without slicing or chopping for the sauce.
- To fold into the batter, measure the strawberries after slicing.
- These tastes best when served immediately but the leftovers can be refrigerated for about 3-4 days in an air tight container. Warm them well in the microwave for 30-40 seconds. Garnish and serve.
- This recipe makes 8 pancakes and the serving size is about 2 pancakes per person.
- The nutritional information is provided without toppings. It will vary depending on your choice quantity of the toppings.
Nutrition
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