Perfect Whole Wheat Strawberry Pancakes

These Perfect Whole Wheat Strawberry Pancakes are the most fluffy, thick hotcakes to ever grace your breakfast plates. Bursting with full strawberry flavor and topped with a light, non-dairy coconut whipped cream and coconut flakes, these pancakes will leave you wanting another round right after you’ve indulged in the first one. Vegan option available.

Hey, ya’ll. As you can see, I’m kicking off the week with something sweet and savory like these pancakes. I’m still reminiscing on how delicious they were! Can you tell that they made my weekend so much better? Haha.

Unlike these Blueberry Whole Wheat Pancakes, these pancakes are super fluffy! I just can’t stop raving over how fluffy they are. YUM! But do you want to know the best part?—they are actually most dairy-free and the whipped cream is entirely dairy-free and vegan. It’s a CocoWhip! made from my favorite brand–So Delicious of course! Trust me, this whipped cream is oh so delicious! Haha. 

While the original and low-fat version are the only two types of CocoWhip available from this brand at the moment, I am confident that there will be an extension of the line very soon. I remember discovering the So Delicious brand sometime last year and only starting out with their coconut milks. And now, they have expanded to ice creams, dessert toppings, ice cream bars, creamers, yogurts, and shredded “cheeses”. It’s so amazing how many options are now available and I’ve thoroughly enjoyed every one!

Since strawberry is the go-to fruit for the summer (It’s in full season), I’ve been enjoying all things strawberry and these pancakes were no exception. 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!

So, if you’re in a great mood for all things strawberry, be sure to check out these great options:

Easy Strawberry Cinnamon Whole Wheat Hand Pies

5-Ingredient Strawberry Cheesecake Milkshake

Maple Whole Wheat Oatmeal Strawberry Shortcake

Strawberry Sweet Rolls with Lemon Cream Cheese Glaze

By the way, have you subscribed to our Newsletter so that you never miss another delicious recipe post? Plus, you’ll get a FREE DOWNLOAD of our latest E-Book, which include 14 Fan Favorite recipes (most of which are Vegan!). Yup, that’s right!

So let’s get strawberry wasted together and satisfy that sweet tooth. Haha. Now, let’s dig right in to this recipe.

Start by whisking together the whole wheat flour, sugar, baking powder, baking soda, and sea salt in a large bowl and set aside.

In a separate bowl, add the buttermilk, egg, melted butter, vanilla extract, and strawberry extract and whisk together until well combined.

Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. Once fully combined, add the strawberry compote and stir a few times. **Try not to Over-mix.**

Add a thin slice of butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. 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. Be sure to gently press down on pancake to ensure that center cooks through.

Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

To serve, stack pancakes onto one another and add a scoop of strawberry compote, CocoWhip!, and sprinkle a few coconut flake shavings on top and lightly drizzle with maple syrup, if desired. Bon Appetite!

5 from 5 votes

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Perfect Whole Wheat Strawberry Pancakes

These Perfect Whole Wheat Strawberry Pancakes are the most fluffy, thick hotcakes to ever grace your breakfast plates. Bursting with full strawberry flavor and topped with a light, non-dairy coconut whipped cream and coconut flakes, these pancakes will leave you wanting another round right after you've indulged in the first one. Vegan option available.

Course: Breakfast, Brunch

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 1 cup organic whole wheat flour
• 2 tsps pure cane sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 cup buttermilk (See Notes)
• 1 large egg, room temperature (For Vegan option, See Notes)
• 2 Tbsps unsalted butter, melted (For Vegan option, use vegan butter)
• 1 tsp vanilla extract
• 1 Tbsp strawberry extract
• 1/2 cup strawberry compote or pie filling (See Notes)
• additional strawberry compote
• CocoWhip!, optional
• coconut flakes
• maple syrup, optional

Instructions:

1. Start by whisking together the whole wheat flour, sugar, baking powder, baking soda, and sea salt in a large bowl and set aside. 

2. In a separate bowl, add the buttermilk, egg, melted butter, vanilla extract, and strawberry extract and whisk together until well combined.

3. Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. Once fully combined, add the strawberry compote and stir a few times. **Try not to Over-mix.**

4. Add a thin slice of butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. 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. Be sure to gently press down on pancake to ensure that center cooks through.

5. Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

6. To serve, stack pancakes onto one another and add a scoop of strawberry compote, CocoWhip!, and sprinkle a few coconut flake shavings on top and lightly drizzle with maple syrup, if desired. Bon Appetite!

FYI:

To Make Buttermilk: Simply whisk together 1 cup of coconut milk (or your own favorite!) and 2 Tbsps of lemon juice. Set aside for 10 minutes before using in recipe.

To Make Strawberry Compote: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp 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.

For Vegan option for Eggs: Substitute by using 'flax eggs'. Simply stir together 1 Tbsp of ground flaxseed meal and 3 Tbsps of water together and let mixture sit in the refrigerator for 15 minutes before using. It should thicken.

Perfect Whole Wheat Strawberry Pancakes.