These Perfect Whole Wheat Strawberry Pancakes are the fluffiest, thickest hotcakes you'll ever have for breakfast. They're full of fresh strawberry flavor and topped with a light, non-dairy coconut whipped cream and coconut flakes. Vegan option available.
Good morning! And welcome to my new favorite breakfast spread, featuring these thick, moist and fruity whole wheat strawberry pancakes front and center!
This stack is guaranteed to put a smile on anyone's face. It's a kid-approved breakfast that happens to be made with organic whole wheat flour, fresh berries, and no dairy! That's right, these stunning pancakes are totally vegan. You can also make them not-free, so this is a great sweet breakfast recipe to please everyone.
How to Make Vegan Whole Wheat Strawberry Pancakes
Ready to get cooking? There are a few tips and tricks to make sure your berry pancakes come out perfectly.
First, while most strawberry pancake recipes have a subtle hint of strawberry flavor, I chose to take things in bit further by adding not only strawberry compote in the batter, but also strawberry extract (which by the way has a hint of alcohol present). And boy do you taste STRAWBERRY and it was SO GOOD!
Whole wheat pastry flour. Pastry flour is lighter and more powdery than regular milled flour, which makes your pancakes airy and fluffy. However, you can substitute it for regular whole wheat flour, white pastry flour or all-purpose flour.
Cinnamon. I love the combo of cinnamon and strawberry in these pancakes.
Strawberry preserves. You can use your favorite storebought preserves or jam or make your own. See the notes section below the recipe for how to make a quick and easy strawberry jam for the pancake batter.
Agave syrup. Feel free to use a different sweetener, like honey, maple syrup or vegan honey.
Vegan butter. I like to use Earth Balance Buttery Sticks because they taste like real butter and are easy to measure.
Almond milk. Feel free to use a different plant-based milk. Oat, soy, cashew or coconut will all work well. You're going to add apple cider vinegar to the milk to make vegan buttermilk for some tang in your pancakes.
Making Strawberry Jam
I highly recommend making your own strawberry jam/compote for the pancakes. If you have fresh strawberries and a bit of sugar on hand, you can whip it up in less than 15 minutes.
Then, you'll use the compote to infuse the batter with extra strawberry flavor and you can serve it on top!
Topping Ideas for Strawberry Whole Wheat Pancakes
While these pancakes have plenty of flavor on their own, I like to add fun toppings to the stack, like:
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1cupAlmond milk + 1 tablespoon ACV(You can use your favorite plant-based milk!)
Fresh rosemary leaves
Pure maple syrup
TO MAKE THE PANCAKES:
Begin by adding the flour, baking powder, cinnamon, and salt together in a large bowl and whisk until well combined. Set aside.
In a separate bowl, whisk together the milk, Agave, melted butter, strawberry preserve/jam, and vanilla, until combined.
Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined and the batter is smooth and thick. NOTE: **DO NOT OVER-MIX**; If needed, add additional milk until the batter can slowly run off whisk.
Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cook through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with fresh strawberry slices, rosemary leaves, and lightly drizzle with maple syrup, if desired.
Tips & Tricks
SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
STRAWBERRY COMPOTE: To make your own strawberry topping instead of fresh strawberries-----Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, ¼ cup water, and ¼ teaspoon vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally.
FLOUR: If you don't have Whole Wheat or Whole Wheat Pastry Flour, then you can substitute with All-Purpose flour.