Vegan strawberry pancakes recipe
Ingredients:
.Dry Ingredients:
.1 cup all-purpose flour
.1 tablespoon baking powder
.2 tablespoons sugar (or substitute with maple syrup in the wet ingredients)
.1/4 teaspoon salt
. Wet Ingredients:
.1 cup almond milk (or any plant-based milk like soy or oat milk)
.1 tablespoon apple cider vinegar (or lemon juice)
.2 tablespoons vegetable oil (or melted coconut oil)
.1 teaspoon vanilla extract
.Add-ins & Toppings:
.1 cup fresh strawberries, diced (reserve some for topping)
.Vegan butter or oil for the pan
.Maple syrup, extra strawberries, or vegan whipped cream for serving
Instructions:
1. Make the Vegan Buttermilk: In a small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Let the mixture sit for 5-10 minutes to curdle and thicken slightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet and Dry: Pour the curdled milk mixture, oil, and vanilla extract into the dry ingredients. Stir until just combined. The batter should have a few lumps; do not overmix, or the pancakes will be dense.
4. Add Strawberries: Gently fold most of the diced strawberries into the batter.
5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegan butter or oil.
6. Pour and Flip: Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown on the other side.
7. Serve: Serve the pancakes hot in a stack, topped with extra fresh strawberries and a generous drizzle of maple syrup.
You can store leftover pancakes in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Ingredients:
.Dry Ingredients:
.1 cup all-purpose flour
.1 tablespoon baking powder
.2 tablespoons sugar (or substitute with maple syrup in the wet ingredients)
.1/4 teaspoon salt
. Wet Ingredients:
.1 cup almond milk (or any plant-based milk like soy or oat milk)
.1 tablespoon apple cider vinegar (or lemon juice)
.2 tablespoons vegetable oil (or melted coconut oil)
.1 teaspoon vanilla extract
.Add-ins & Toppings:
.1 cup fresh strawberries, diced (reserve some for topping)
.Vegan butter or oil for the pan
.Maple syrup, extra strawberries, or vegan whipped cream for serving
Instructions:
1. Make the Vegan Buttermilk: In a small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Let the mixture sit for 5-10 minutes to curdle and thicken slightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet and Dry: Pour the curdled milk mixture, oil, and vanilla extract into the dry ingredients. Stir until just combined. The batter should have a few lumps; do not overmix, or the pancakes will be dense.
4. Add Strawberries: Gently fold most of the diced strawberries into the batter.
5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegan butter or oil.
6. Pour and Flip: Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown on the other side.
7. Serve: Serve the pancakes hot in a stack, topped with extra fresh strawberries and a generous drizzle of maple syrup.
You can store leftover pancakes in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Vegan strawberry pancakes recipe
Ingredients:
.Dry Ingredients:
.1 cup all-purpose flour
.1 tablespoon baking powder
.2 tablespoons sugar (or substitute with maple syrup in the wet ingredients)
.1/4 teaspoon salt
. Wet Ingredients:
.1 cup almond milk (or any plant-based milk like soy or oat milk)
.1 tablespoon apple cider vinegar (or lemon juice)
.2 tablespoons vegetable oil (or melted coconut oil)
.1 teaspoon vanilla extract
.Add-ins & Toppings:
.1 cup fresh strawberries, diced (reserve some for topping)
.Vegan butter or oil for the pan
.Maple syrup, extra strawberries, or vegan whipped cream for serving
Instructions:
1. Make the Vegan Buttermilk: In a small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Let the mixture sit for 5-10 minutes to curdle and thicken slightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet and Dry: Pour the curdled milk mixture, oil, and vanilla extract into the dry ingredients. Stir until just combined. The batter should have a few lumps; do not overmix, or the pancakes will be dense.
4. Add Strawberries: Gently fold most of the diced strawberries into the batter.
5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegan butter or oil.
6. Pour and Flip: Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown on the other side.
7. Serve: Serve the pancakes hot in a stack, topped with extra fresh strawberries and a generous drizzle of maple syrup.
You can store leftover pancakes in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
