Vegan Strawberry Pancakes – Easy & Dairy Free
Fluffy, dairy-free pancakes bursting with fresh strawberry flavor. Made with almond milk and vegetable oil, these vegan pancakes are a healthy, plant-based breakfast treat. Ready in 25 minutes, they’re perfect for cozy family brunches.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 cup almond milk
- 1 tbsp vegetable oil
- 1/2 cup fresh strawberries, diced
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, and baking powder.
- Add Liquid Ingredients: Pour in almond milk and vegetable oil. Gently stir until just combined.
- Fold in Strawberries: Add diced strawberries to the batter, folding gently to distribute evenly.
- Cook on Skillet: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake. Cook 3-4 minutes until bubbles form, then flip and cook 2-3 minutes until golden brown.
Notes
Use fresh strawberries for optimal flavor.
Ensure skillet is hot before adding batter for a golden finish.
Avoid overmixing the batter—lumps are fine for fluffiness.
Add vanilla extract for extra sweetness.
Substitute up to 1/2 cup flour with whole wheat flour for a healthier option.
Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.
Ensure skillet is hot before adding batter for a golden finish.
Avoid overmixing the batter—lumps are fine for fluffiness.
Add vanilla extract for extra sweetness.
Substitute up to 1/2 cup flour with whole wheat flour for a healthier option.
Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.