0 from 6 votes
Strawberry Pancakes [Eggless & Dairy-Free]
These strawberry pancakes are light, fluffy, & loaded with fresh strawberries in every bite – 100% egg and dairy-free. A crowd-pleasing breakfast, snack, or dessert!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 9 -10 pancakes
Calories: 143 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup strawberries, tiny diced
- 2 tablespoons of sugar
- 1 ¼ cups of plant-based milk (soy works best)
- 1 tablespoon of apple cider vinegar (or regular white vinegar/ lemon juice)
- 3 tablespoons of neutral oil + more for coating the pan
- 1 teaspoon vanilla extract
- ¼ cup of unsweetened applesauce (or mashed banana. Vegan Greek yogurt may work, too)
- 1 ½ cups of all-purpose flour (or a 50/50 blend of AP and whole wheat, buckwheat, or spelt flour)
- 1 tablespoon of baking powder
- 2 teaspoons of baking soda
- ¼ teaspoons of salt
Instructions
- In a small bowl, add the diced strawberries and sugar. Toss well to fully coat the strawberries with the sugar. Set aside.
- In a medium bowl, add the plant-based milk and apple cider vinegar. Allow to sit for 5 minutes. Add the oil, vanilla extract, and applesauce. Mix well until fully combined. Set aside.
- In a large bowl, add the flour, baking powder, baking soda, and salt. Mix well and add the wet ingredients to the dry ingredients. Gently mix, but do not fully mix.
- Fold in the strawberries and mix well until no more dry mixture shows. It’s OK if some lumps show. Just make sure you do not overmix. Allow the mixture to sit undisturbed for 5 minutes.
- Heat a non-stick pan over medium heat, add 1 teaspoon of oil, and spread it all around the pan. Make sure it’s hot.
- Using a 1⁄3 measuring cup, scoop the batter into the hot pan. Cook until you see some bubbles on the top and the edges are starting to seem dry. Flip and cook for 2 minutes or until nice and golden. Repeat the process until there is no batter left.
Cup of Yum
Notes
- baking sheet
- Don’t overmix the batter: Or you risk dense, rubbery pancakes. Mix until only just combined- a few lumps are fine. If overworked, let it rest for 30 minutes.
- Test the batter: Cook a test pancake and adjust the heat/time as needed.
- For mini strawberry pancakes: Use 1-2 tablespoons of pancake batter and cook for about 30-60 seconds per side (full easy vegan mini pancake recipe here)
- Keep pancakes warm: Place in a single layer on a baking sheet at 200F/95C until serving.
Nutrition Information
Calories
143kcal
(7%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Sodium
495mg
(21%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
4IU
(0%)
Vitamin C
9mg
(10%)
Calcium
126mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9-10 pancakes
Amount Per Serving
Calories 143
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 495mg | 21% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.