Vegan Strawberry Vanilla Pancakes

A summery breakfast with these fresh and fluffy strawberry pancakes flavoured with vanilla. 


  • 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


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


  1. Cut 5 strawberries into small pieces. In a large mixing bowl, combine the flour, oats, chia seeds and baking powder. 
  2. 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.
  3. 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.
  4. Serve the pancakes with fresh strawberries and a generous drizzle of maple syrup.
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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.