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Fluffy Vegan Pancakes with Miso Maple Roasted Strawberries
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5 from 6 votes

Fluffy Vegan Pancakes with Miso Maple Roasted Strawberries

Easy fluffy vegan pancakes topped with the most delicious miso maple roasted strawberries. A combination you never knew you needed!
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Dairy Free, Easter breakfast, Pancakes, Strawberries, Sweet Breakfast, Vegan, Vegan Breakfast, Vegan Dessert, Vegan Pancakes
Servings: 6 large pancakes
Author: rylee

Ingredients 

Vegan Pancakes

  • 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 ⁣

Instructions

  • 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