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a 45 degree angle view of stacked strawberry pancakes.
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Vegan Fresh Strawberry Pancakes

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.
Course Breakfast
Cuisine American
Keyword fresh strawberry pancakes, how to make strawberry pancakes, Strawberry Sauce Pancakes, vegan strawberry pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 250kcal
Author Gunjan

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

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

Calories: 250kcal | Carbohydrates: 36g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 168mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg