Strawberry Shortcake Vegan Pancakes
These Strawberry Shortcake Vegan Pancakes turn a simple idea into something more — soft, fluffy pancakes layered with strawberries and a hint of sweetness. Perfect for a weekend breakfast, this recipe is a simple way to get kids involved in the kitchen while leaving room for creativity along the way.
Ingredients
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup chopped strawberries divided
- 2/3 cup vanilla almond milk unsweetened
- 2 teaspoons pure vanilla extract
- 2 tablespoons vegan butter or coconut oil
- 1 teaspoon chia seeds optional
Instructions
- Blend the milk and 1/3 cup of the chopped strawberries, until you have a pink milk. Set aside.
- Melt the butter and set aside.
- Add all of the dry ingredients to a mixing bowl and mix until combined.
- Combine all wet ingredients in a mixing bowl and whisk until combined.
- Pour the wet ingredients into the dry and mix until a smooth, thick batter is formed.
- Fold the rest of the chopped strawberries into the batter.
- Heat some vegan butter in a skillet over medium heat.
- Add 1/2 cup of the batter at a time to the pan. Cook for two minutes on each side, until golden brown. Makes 4 large pancakes.
- Serve with vegan butter, pure maple syrup and more strawberries! Enjoy!
Notes
- Store leftovers in the fridge for up to 3 days
- Freeze pancakes for easy weekday breakfasts