Perfect Whole Wheat Strawberry Pancakes

5 from 6 votes

These whole wheat strawberry pancakes are light, fluffy and better for you than pancakes made with refined flour!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Keyword: breakfast, brunch, classic, dairy-free, easy, fluffy, pancakes, plant-based, strawberry, sweet, vegan, whole wheat

Servings: pancakes

Calories: 185kcal

Author: Shanika

1 ½ cups organic whole wheat pastry (See Notes!)
2 tsps baking powder
1 teaspoon ground cinnamon
¼ teaspoon finely-ground sea salt
2-3 Tbsps strawberry preserve/jam
2-3 Tbsps Agave syrup (See Notes!)
1 teaspoon vanilla extract
2 Tbsps vegan butter, melted
1 cup Almond milk + 1 tablespoon ACV (You can use your favorite plant-based milk!)

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.
Bon Appetit!

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.