Name: Vegan Strawberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 115g wholemeal spelt flour; 1 tsp baking powder; 1 tsp cinnamon; 150ml soya milk; 240g soya yogurt; 1 tsp vanilla extract; Drop of rapeseed oil; 200g strawberries, hulled and halved (or quartered if large); 2 tbsp chopped pecans; A few small mint leaves, optional

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These Vegan Strawberry Pancakes are a delightful, healthy breakfast choice that combines the goodness of wholemeal spelt flour with the creamy richness of soya yogurt and milk. Topped with fresh strawberries, crunchy pecans, and a hint of mint, this dish offers both a wholesome and indulgent start to your day.

Why You’ll Love This Recipe

These Vegan Strawberry Pancakes are the perfect combination of fluffy, satisfying pancakes with a burst of fresh fruit and a crunchy topping. The wholemeal spelt flour adds a nutty depth to the pancakes, while the soya milk and yogurt provide a creamy texture without the need for dairy. Plus, with only 20 minutes of prep and cooking time, you can enjoy a nutritious and filling breakfast without much hassle. The fresh strawberries, pecans, and mint elevate this dish into something truly special, making it not only delicious but also visually appealing. Vegan Strawberry Pancakes

Ingredients

115g wholemeal spelt flour
1 tsp baking powder
1 tsp cinnamon
150ml soya milk
240g soya yogurt
1 tsp vanilla extract
Drop of rapeseed oil
200g strawberries, hulled and halved (or quartered if large)
2 tbsp chopped pecans
A few small mint leaves, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, whisk together the spelt flour, baking powder, and cinnamon.
In a jug, mix the soya milk, 2 tablespoons of the yogurt, and vanilla extract. Pour this wet mixture into the dry ingredients and stir until a thick batter forms.
Lightly rub rapeseed oil around a frying pan using kitchen paper and heat over medium heat.
Spoon 1½ tablespoons of batter into the pan to form small pancakes. Cook for 1-2 minutes, or until bubbles appear on the surface and the pancakes are set.
Flip the pancakes using a palette knife and cook for another 1-2 minutes until golden and cooked through. Repeat with the remaining batter to make six pancakes.
Serve three pancakes per person, topped with the remaining yogurt, strawberries, chopped pecans, and optional mint leaves.

Servings and timing

Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Variations

Gluten-free: You can substitute the wholemeal spelt flour with a gluten-free flour blend.
Different fruits: Swap the strawberries for other berries like blueberries, raspberries, or blackberries for a variety of flavors.
Nuts: If you don’t have pecans, try walnuts, almonds, or hazelnuts for a different crunchy texture.
Sweetener: Add a little maple syrup, agave nectar, or coconut sugar to the batter for added sweetness.
Soy-free: Substitute the soya yogurt and milk with oat or almond milk and yogurt for a soy-free version.

Storage/reheating

Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, simply place the pancakes in a pan over low heat for a minute or two, or heat in the microwave for about 20-30 seconds. If you prefer them crispier, heat them in a toaster or toaster oven.

FAQs

How can I make the pancakes fluffier?

To make the pancakes fluffier, ensure your baking powder is fresh and try not to overmix the batter. The batter should be thick, but not too dense.

Can I make these pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in the fridge. Just reheat them as needed for a quick breakfast.

Can I freeze these pancakes?

Yes, you can freeze the pancakes. Once cooled, place them in an airtight container or freezer bag with parchment paper between layers. They can be stored for up to 3 months.

Can I use regular dairy milk instead of soya milk?

Yes, you can use regular dairy milk if you are not following a vegan diet.

What can I use instead of soya yogurt?

You can substitute the soya yogurt with coconut yogurt, almond yogurt, or any other plant-based yogurt you prefer.

Are these pancakes gluten-free?

The recipe as written contains gluten due to the use of wholemeal spelt flour. However, you can substitute the flour with a gluten-free flour blend to make them gluten-free.

Can I add other fruits to the pancake batter?

Yes, you can add mashed bananas, blueberries, or any other fruit to the batter for extra flavor.

Can I make this recipe without the mint?

Absolutely! The mint adds a refreshing touch, but it’s completely optional. You can skip it if you prefer.

How can I make this recipe less sweet?

If you prefer a less sweet pancake, you can omit the vanilla extract and reduce the amount of yogurt or syrup used for serving.

Is this recipe nut-free?

No, this recipe includes chopped pecans. You can omit the nuts or replace them with seeds like sunflower or pumpkin seeds for a nut-free version.

Conclusion

These Vegan Strawberry Pancakes are a perfect breakfast for anyone looking for a wholesome, tasty, and quick morning meal. Made with nourishing ingredients like wholemeal spelt flour, soya milk, and yogurt, they’re not only healthy but also incredibly satisfying. Whether you stick to the classic strawberry topping or get creative with other fruits and nuts, this recipe is versatile, easy, and delicious. Enjoy a fresh start to your day with these fluffy pancakes!

Emma