Gluten-Free Vegan Strawberry Pancakes

Craving a Sweet Breakfast? Make Gluten-Free Strawberry Pancakes!

Breakfast might just be my favourite meal of the day, and these gluten-free strawberry pancakes always hit the spot. Here’s why:

• Gluten-free pancakes are often dense and gummy. Not these. Between the vegan buttermilk, the fresh baking powder, and minimal mixing, they come out perfectly fluffy. For tips on how to get it right, see the section below titled “Tips for Fluffy Pancakes”.
• If I can get breakfast (that isn’t cereal) on the table in under 30 minutes, I am a happy gal. These only take 20 minutes, and you’ll only need 1 bowl and a skillet, so cleanup is super easy.
• You know how some pancakes taste a bit too much like dessert? Not here. I only used 1 tablespoon (12.5g) of sugar and 1 tablespoon (15ml) of maple syrup in the batter, and they’re the perfect level of sweet.

Notes on Ingredients

This strawberry pancake recipe requires simple ingredients you probably already have in your pantry. Here’s a checklist for you (see the recipe card below for precise measurements):

• Non-dairy milk – Be sure to select a high-protein plant milk, such as soy milk or pea milk. I’ve been loving Silk’s Protein Nutmilk.
• Lemon juice – Or apple cider vinegar. The acid reacts with the plant milk to form a vegan buttermilk.
• Gluten-free baking flour – I like Bob’s Red Mill Gluten-Free All-Purpose Baking Flour. You can also use ground oats. Just toss some rolled oats into a food processor or a coffee grinder and blend into a flour.
• Sugar – I usually use brown sugar or coconut sugar, but feel free to pick your favourite. You only need a little to sweeten up the batter.
• Baking powder – Baking powder is a chemical leavener that forms bubbles in the batter, helping your pancakes turn out fluffy. Be sure your baking powder is fresh. Otherwise, it won’t do its job.
• Sea salt – To break up the sweetness a bit.
• Ground cinnamon – This is optional, but I like the way the warmth of the cinnamon plays with the sweetness of the strawberries.
• Flax egg – Made by mixing together 3 tablespoons (45ml) of water with 1 tablespoon (7g) of flaxseed meal. Here’s how it’s done. Prefer to use a vegan egg substitute? That’s fine, too.
• Maple syrup – For a touch of sweetness in and on the pancakes. You could use agave, brown sugar, or cane sugar in the batter if you prefer, but I’d stick with maple syrup for the topping.
• Vanilla extract – To add extra depth to the flavour profile.
• Chopped strawberries – They wouldn’t be strawberry pancakes without them. If you want to try a different fruit, however, blueberries would be fun, so would chopped banana, mango, or [insert your favourite fruit here].
• Coconut oil – Or vegan butter for the pan.

How to Make Gluten-Free Strawberry Pancakes

Ready to get started? Here’s a basic look at how to make these strawberry-packed pancakes. For more detailed instructions, see the recipe card below.

• Make the vegan buttermilk. Mix together the plant milk and lemon juice and set aside.
• Combine the dry ingredients. Whisk together the flour, baking powder, salt, and cinnamon.

• Put it all together. Whisk in the flax egg, maple syrup, vanilla, and vegan buttermilk. Fold in the strawberries.
• Preheat the pan. Heat a griddle pan over medium heat and brush with coconut oil.

• Cook. Pour ¼ cup (60ml) of batter into the pan. Once bubbles start to form on top, cook for 2-4 more minutes, then flip and cook for 2-4 minutes until batter is cooked through. Repeat with the remaining batter.
• Serve. Serve hot, topped with maple syrup and your favourite toppings (see the section below titled “Mix-In and Topping Ideas” for inspo).

Tips for Fluffy Pancakes

Ready to ace this strawberry pancakes recipe? Have a look at the following tips and tricks:

• Freshness counts. Especially for the baking powder and the flax meal. They play a huge role in ensuring fluffy pancakes. Store your flax meal in the fridge and replace it every 4 months. To test your baking powder, combine it with hot water. If it doesn’t foam, throw it out and get yourself a fresh container.
• Don’t over-mix. This will lead to gummy pancakes. Yes, even without the gluten. So, mix the batter until it’s just combined and there aren’t any flour streaks. It’ll be a smidge lumpy (NOT clumpy), and that’s fine.
• Let it rest. If you have a little extra time, let the batter rest for a few minutes before cooking. The flour will absorb the liquid, creating structure for thicker, fluffier pancakes.
• Be gentle. When folding the strawberries into the batter, do so gently so as not to release their juices, thus adding excess moisture to the batter. This will mess with the texture of the pancakes.
• Keep an eye on the heat. Cook these pancakes over medium heat. If the heat is too high, they’ll burn before they cook through. If the heat is too low, they’ll come out tough and rubbery.
• Get the cooking time right. Gluten-free pancakes take a tad longer to cook than traditional ones, so give them that full 2-4 minutes per side. I know that’s a big range. You’ll know yours are done when the edges look dry and set, and they spring back a little when you poke ’em.

Mix-In and Topping Ideas

I love these pancakes as is topped with some maple syrup and fresh berries. That said, feel free to go crazy with your own mix-ins and toppings. Here are a few ideas:

• Fruit swap. If you want to swap the strawberries out for blueberries, banana slices, cubed mango, etc., go ahead.
• Chocolate chip addition. I will sometimes fold some vegan semi-sweet or dark chocolate chips into the batter along with the strawberries. Vegan white chocolate chips would also be amazing.
• Tropical bliss. Ditch the strawberries and opt for fresh chopped mango and unsweetened coconut flakes.
• Go nuts (and seeds). If you like a little crunch to your pancakes, fold some chopped walnuts or almonds into the batter along with the strawberries. Hemp seeds or pepitas would be great, too. Just make sure they’re unsalted.
• Jammy delight. Want to up your fruit topping game? Consider slathering some Strawberry Jam or Strawberry Cake Filling over your serving.
• Whipped cream. I make a mean vegan whipped cream that’s the perfect addition to these strawberry pancakes, no matter what else you’re topping them with.
• Powdered sugar. Similar to whipped cream, you kind of can’t go wrong with adding powdered sugar to these pancakes, no matter what else you’re topping them with. Grab some from the store or try my Homemade Powdered Sugar Recipe.
• Sweet drizzle. Feeling extra indulgent? Drizzle some Vegan Caramel Sauce or Cherry Coffee Syrup over the top. The vegan maple cream cheese from my Vegan Carrot Cake Pancakes Recipe would also be divine.

Storage and Reheating

• Refrigerator: Once they’ve cooled to room temperature, you can seal any leftovers in an airtight container and store them in the fridge for up to 5 days. I like separating the pancakes with a piece of parchment paper to keep them from sticking together.
• Freezer: Seal the fully cooled leftovers in a freezer-safe airtight container with parchment paper between the layers. They’ll keep in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating.
• To reheat: Reheat these pancakes in the microwave (I’d do it in 30-second intervals). Otherwise, arrange them on a sheet pan, cover with aluminium foil, and bake at 350ºF (175°C) for 10 minutes.

More Pancakes Recipes

Pancakes just make everything better, and you don’t have to stop at this strawberry version. Try one (or all) of the following favourites:

• Sheet Pan Pancakes
• Vegan Carrot Cake Pancakes 
• Fluffy Oat Flour Pancakes
• Vegan German Pancakes
• Apple Pie Pancakes