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Perfect Whole Wheat Strawberry Pancakes
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5 from 5 votes

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
Keyword breakfast, brunch, classic, dairy-free, easy, fluffy, pancakes, plant-based, strawberry, sweet, vegan, whole wheat
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pancakes
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 1/2 cups organic whole wheat pastry (See Notes!)
  • 2 tsps baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp finely-ground sea salt
  • 2-3 Tbsps strawberry preserve/jam
  • 2-3 Tbsps Agave syrup (See Notes!)
  • 1 tsp vanilla extract
  • 2 Tbsps vegan butter, melted
  • 1 cup Almond milk + 1 Tbsp ACV (You can use your favorite plant-based milk!)

OPTIONAL TOPPINGS:

  • Sliced strawberries
  • Fresh rosemary leaves
  • Pure maple syrup

Instructions

  • 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 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 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!

Notes

  • 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, 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.
  • FLOUR: If you don't have Whole Wheat or Whole Wheat Pastry Flour, then you can substitute with All-Purpose flour.