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Strawberry Pancakes with Strawberry Sauce


  • Author: Joscelyn Abreu
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 23 servings 1x

Description

These pancakes are a yummy way to use up those sweet summer berries! Vegan friendly with gluten free and refined sugar free options!


Ingredients

Scale

Strawberry Pancakes:

  • 1 cup milk of choice
  • 1 tablespoon white or apple cider vinegar
  • 1 1/4 cup unbleached all-purpose flour or gf flour blend
  • 1 tablespoon baking powder (NOT baking soda)
  • 1 tablespoon sugar, maple syrup, or other sweetener of choice
  • pinch salt
  • 1 tablespoon oil, plus more for pan
  • 1 teaspoon vanilla extract
  • strawberry slices (from about 7–8 strawberries)

Strawberry Sauce:

  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 cups strawberries, hulled and roughly chopped
  • 24 tablespoons sugar, maple syrup, or other sweetener of choice, to taste

Instructions

Strawberry Pancakes:

  1. Combine milk and vinegar in a glass dish and set aside to sour.
  2. In a medium bowl, mix together flour, sugar, baking powder, and salt. Whisk in sour milk, oil, and vanilla.
  3. Lightly grease a non-stick skillet/griddle and place over medium heat. When pan is hot, pour batter by the 1/4 cupfuls a few inches apart. Top each pancake with 3–4 strawberry slices. Once the bottom is cooked, flip and cook the other side until done. Makes 7–8 (5-inch) pancakes.

Strawberry Sauce: (Optional)

  1. Mix together water and cornstarch until dissolved. Pour cornstarch mixture into a small saucepan, along with strawberries and sweetener, and cook over medium/high heat. If fruit is sweet, use less sweetener, and more if fruit is tart. Taste midway through cooking and add additional sweetener if needed.
  2. Use a wooden spoon to gently mash some of the berries as they cook. Continue to cook until berries are tender and sauce has thickened, about 4–5 minutes.
  • Category: Breakfast, Vegan, Gluten-Free