Vegan Strawberry Vanilla Pancakes
A summery breakfast with these fresh and fluffy strawberry pancakes flavoured with vanilla.
Substitutes:
- No strawberries? Use blueberries, raspberries or blackberries instead.
- No maple syrup? Try with golden syrup instead.
- No vanilla paste? Use vanilla extract instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
10 Strawberries
150 g Self raising flour
20 g Rolled oats
1 tsp Chia seeds
1 tsp Baking powder
200 ml Plant based milk
15 ml Olive oil
1 tbsp Maple syrup (plus extra for serving)
1 tsp Vanilla paste
Recipe:
- Cut 5 strawberries into small pieces. In a large mixing bowl, combine the flour, oats, chia seeds and baking powder.
- Make a well in the centre and add the plant based milk, olive oil, maple syrup and vanilla paste. Whisk to make a smooth, thick batter. Fold the small chopped strawberries into the batter.
- Warm a teaspoon of oil in a pan over a low to medium heat. Spoon about 3-4 tablespoons of pancake batter into the pan. Cook on one side for 2 minutes until golden. Turn and cook on the other side for 1-2 minutes, until puffed up and golden. Repeat until the pancake mixture is finished – it'll make about 6 pancakes. If your batter thickens too much, mix in a splash of water.
- Serve the pancakes with fresh strawberries and a generous drizzle of maple syrup.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
