Vegan Strawberry Pancakes
The BEST vegan strawberry pancakes - thick & fluffy, based on our family's classic buttermilk pancake recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 pancakes
Calories 138kcal
Wet mix
- 1/4 cup aquafaba *can sub with 1/4 cup soy milk
- just under 1 cup soy milk plain unsweetened
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
Dry Mix
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp sugar
Other
- 1/2 cup strawberries chopped
- vegan butter to grease the griddle
Whip the aquafaba until foamy (don't need to form peaks, just foam). Add the vinegar to just under 1 cup of soy milk and allow it to curdle for a minute.
Mix the wet ingredients in one bowl (including aquafaba and soymilk+vinegar). Mix the dry ingredients in another bowl.
Heat an electric griddle to 350° Fahrenheit.
Mix the dry and wet ingredients together until smooth. Gently stir in the strawberries. Batter will be thick!
Fry on the griddle greased with vegan butter. Flip when bubbles on the surface of the batter have popped open and dried. Fry the reverse side for about a minute.
What If I don't have aquafaba? What can I use instead?
You can replace the aquafaba with an equal amount of soy milk. I have made it with and without aquafaba, and I prefer the keeping the aquafaba in because it makes the pancakes fluffier. But you CAN make them without.
Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 352mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 1mg