Gluten-Free Vegan Strawberry Pancakes
These Gluten-Free Vegan Strawberry Pancakes are soft, fluffy, and naturally sweet thanks to fresh strawberries. Made without eggs, dairy, or wheat, they’re an easy, allergy-friendly breakfast that still delivers comforting pancake flavor and texture.
Ingredients
- 1½ cups gluten-free 1:1 flour blend
- 2 tsp baking powder
- ¼ tsp salt
- ¾ –1 cup plant-based milk almond, oat, or soy
- 2 tbsp maple syrup or sugar
- 2 tbsp neutral oil avocado, coconut, or canola
- 1 tsp vanilla extract
- 1 tbsp lemon juice or apple cider vinegar
- 1 cup fresh strawberries finely chopped or lightly mashed
Instructions
- Prep strawberries: Wash, hull, and finely chop or lightly mash the strawberries.
- Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk plant milk, maple syrup, oil, vanilla, and lemon juice.
- Combine: Add wet ingredients to dry ingredients and stir gently until just combined. Fold in strawberries.
- Rest batter: Let the batter rest for 5 minutes to thicken.
- Cook pancakes: Heat a nonstick skillet over medium-low heat and lightly grease. Scoop about ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form, flip, and cook another 2 minutes until golden.
- Serve: Remove from heat and serve warm.
Notes
- Resting the batter is important for gluten-free texture.
- Keep heat medium-low to prevent burning.
- Add a splash of plant milk if batter thickens too much.