(Photo by Karolina Doritis)
You’ve probably never eaten pink pancakes with fresh strawberries before. But we bet that once you try them you’ll want more!
I loved the strawberry pancake recipe when I made it and I can officially say that it is one of the best pancakes I’ve tried ! In addition to being delicious, they are also vegan , while they have a wonderful pink color due to the fresh strawberry juice we add to the mix. For the same reason, they also have a wonderful aroma and natural strawberry taste.
We have previously given a recipe for vegan pancakes, made with banana . But now that strawberries are in season, it’s an opportunity to try another delicious flavor. If we don’t want it to be vegan, we can use regular milk (in this case, it’s also worth trying the Dutch baby pancake, which is made in the oven ).
In addition to the plain flour I use, I also add some coconut flour , also for taste. If we don’t have coconut flour, we can make it from grated coconut, which we make powder like flour in a good blender or food processor.
To serve, prepare an easy, quick and healthy sauce of fresh strawberries, with maple or agave syrup (which elevates the taste).
The strawberry pancakes we will bake, if we happen to have any leftovers, we do not throw them away. We keep them well covered in the refrigerator for a day. When we want to eat them, we can easily and quickly heat them on a low heat in a pan, in the oven or even in a toaster.
Recipe for sugar-free strawberry pancakes
- Degree of difficulty: Easy
- Preparation time: 15 minutes
- Vegan
- Ingredients for about 10 small pancakes
- 250 gr. strawberries
- 150 gr. flour
- 50 gr. coconut flour
- 70 ml maple syrup (or agave syrup)
- 2 tbsp baking powder
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 300 ml almond milk
- ½ tbsp. cinnamon powder
- coconut oil for frying
- For garnish
- fresh strawberries, cut in half
- almond, grated (or other nut, grated)
Implementation
We put 130 gr. strawberries in a blender together with ½ c.c. vanilla flavor and mash until our mixture becomes relatively smooth.
We use the remaining strawberries for the sauce with which we will serve the pancakes. Beat them in a blender together with ½ c.c. vanilla, cinnamon and 40 ml of maple syrup, until our mixture becomes smooth.
Put the flour, coconut flour and baking powder in a bowl and mix. Add the lemon zest, the strawberry juice we prepared, 40 ml of maple syrup and the almond milk. Mix with a whisk until our mixture becomes smooth and like porridge.
Put a non-stick pan on medium heat. Once heated, brush with coconut oil and add about 1 tablespoon of the batter for each pancake. Don’t put too many in the pan at once so you can control them, while keeping the heat medium-low.
As soon as they start to form bubbles on the surface, carefully turn them upside down for another 2-3 minutes.
As soon as they become slightly golden, transfer them to a plate and continue with the rest of the mixture.
To serve them, put three pancakes on top of each other (or as many as we want). Put a small amount of the strawberry sauce between them, about one to two teaspoons, and pour more strawberry sauce on top.
If desired, add grated almonds and fresh strawberries and enjoy immediately.
