Healthy, Vegan and Terrific Strawberry Pancakes

"I found this recipe in the 2009 Vegetarian Journal (Issue One). I just made it this morning and it makes light, fluffy, melt-in-your-mouth delicious pancakes. Silly me for using boxed mixes all these years! I'm sure you could substitute cow's milk if you don't have soymilk."
 
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photo by Prose photo by Prose
photo by Prose
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
15mins
Ingredients:
9
Yields:
16 pancakes
Serves:
4
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ingredients

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directions

  • Blend together dry ingredients.
  • Add chopped strawberries and stir until coated.
  • Make a well in the middle and add soymilk and oil.
  • Blend well, but do not beat.
  • Add more flour or soymilk if needed for the right consistency of the batter.
  • Pour enough batter on a medium-hot griddle and flip when the edges look dry. Keep in a warm oven until ready to serve.
  • ENJOY!

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Reviews

  1. Amazing. Added 1/8 teaspoon nutmeg and used rice milk, not soy. Also switched the fruit to blueberries. Probably my favorite vegan pancake recipe so far, and I have tried too many! Hope it turns out this good with whole wheat flour.....
     
  2. Average at best. Flat and pale, though flavor is fine. Wouldn’t make again.
     
  3. My favorite, go-to, pancake recipe!
     
  4. Good. I made these gluten and corn free using a buckwheat pancake mix from 1-2-3 Gluten Free (I wish I could find it in stores again, found it at Winners!) I used freshly ground cardamom instead of cinnamon and half & half cream (10%) mixed with water for the soy milk to be soy free of course that makes it not vegan. Served with additional sliced strawberries macerated in a little organic cane sugar, Balkan (thick) yogurt, creamed raw local honey with bee pollen in it and chopped pistachio nuts, yum. Made for Veggie Swap #49 ~ August ~
     
  5. These are so good! The little burst of flavor from the strawberries was delightful, and they add plenty of sweetness. I used gluten free flour to make it gluten free. I had a little problem with sticking in the pan (quite possibly due to the flour sub), so I added a little oil and it worked great. They came out with a golden crispy outside and soft middle - very nice! Thanks for sharing! Veggie Swap 49
     
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Tweaks

  1. Good. I made these gluten and corn free using a buckwheat pancake mix from 1-2-3 Gluten Free (I wish I could find it in stores again, found it at Winners!) I used freshly ground cardamom instead of cinnamon and half & half cream (10%) mixed with water for the soy milk to be soy free of course that makes it not vegan. Served with additional sliced strawberries macerated in a little organic cane sugar, Balkan (thick) yogurt, creamed raw local honey with bee pollen in it and chopped pistachio nuts, yum. Made for Veggie Swap #49 ~ August ~
     

RECIPE SUBMITTED BY

I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat
 
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