Easy fluffy vegan pancakes topped with the most delicious miso maple roasted strawberries. A combination you never knew you needed!
There is seriously nothing better than waking up to a batch of pancakes on the morning. Especially when the batter is so easy to whip up, but could also be made in advance and frozen for easy breakfasts! What I love about these easy vegan pancakes is how fluffy they are, even without eggs! I am currently trying to save my eggs for other recipes and the stores are limiting (at least in Denver) eggs per family, which I totally understand. I promise you won't miss the eggs, plus it just makes this recipe that much easier!
HOW TO FLUFFY VEGAN PANCAKES
Make your roasted strawberries by microwaving together miso paste, maple syrup, vegan butter, and vanilla together. Whisk together to dissolve most of the miso. Too the strawberries and miso mixture into a baking dish and coat the berries. Bake off for about 20 minutes.
To make your vegan pancakes, combine flour, sugar, baking powder and salt in a large bowl. Add your non-dairy milk, apple cider vinegar, and vanilla. Stir until just combined. Heat a skillet on medium heat and grease with vegan butter. Pour ⅓ cup pancake batter on the center of the hot pan. Cook until bubbles appear in the surface. Using a spatula, gently flip pancake over and cook 1 minute =, or until golden. Repeat with remaining batter. Top pancakes with a little non dairy yogurt, roasted strawberries and of course a dash more maple syrup.
It couldn't get any easier!
CAN YOU MAKE FLUFFY VEGAN PANCAKES IN ADVANCE?
TOTALLY! Make your roasted strawberries and put them in a sealed jar in the fridge for up to 1 week. You could also freeze them but they may be a bit watery once thawed out. Make your pancakes and cool to room temp then freeze individually before finally storing them. Once frozen, wrap them tightly in plastic wrap, using parchment or wax paper in between and place in a freezer safe bag for up to 1 month.
YOU CAN ALSO MAKE:
- Vegan Baked Donuts with Coconut Butter Beet Glaze
- Vegan Buttermilk Oat Pancakes with Salted Maple Cherry Compote
- Vegan Rugelach
- Vegan Pecan Pear Upside Down Cake with a Ginger Chocolate Cake
If you make this fluffy vegan pancake recipe please let me know by leaving a rating/review below! And make sure to sign up for emails so you never miss a new recipe and follow along on my Instagram, Pinterest, and Facebook for more About to Sprout goodness!
Fluffy Vegan Pancakes with Miso Maple Roasted Strawberries
- 1 ½ cups all purpose flour gluten free or oat flour will work!
- 3 tbsp. coconut sugar any granulated sugar works!
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 ½ cups non-dairy milk or 1 ½ cups buttermilk
- 1 tbsp. apple cider vinegar omit if using buttermilk
- 1 tsp. vanilla extract
Miso Maple Roasted Strawberries
- 3 tbsp. maple syrup
- 2 tbsp. white miso paste
- 2 tbsp. vegan butter
- 2 tsp. vanilla extract
- 3 cups frozen or fresh strawberries
- Preheat oven to 400F and add strawberries to a baking dish
- In a microwaveable bowl add maple syrup, miso paste, vegan butter and vanilla extract
- Microwave for 30 seconds, then mix really well to dissolve most of the miso paste
- Add the miso maple to baking dish and toss to coat the strawberries
- Bake for 20-25 minutes
- In a large bowl combine flour, sugar, baking powder and salt
- Add non-dairy milk, apple cider vinegar, and vanilla and mix until just combined
- Heat a skillet on medium heat and grease with vegan butter
- Pour ⅓ cup pancake batter on the center of the hot pan and cook until bubbles appear on the surface
- Using a spatula, gently flip pancake over and cook 1 minute, or until golden and repeat with remaining batter
- Top pancakes with a little non dairy yogurt, roasted strawberries and of course a dash more maple syrup