Imagine the heavenly scent of almonds wafting up from fluffy golden pancakes dotted with fresh strawberries. Even better is that you can mix up the wet and dry ingredients separately the night before you want to enjoy them. You’ll wonder why pancakes ever had dairy and eggs in them when this recipe guarantees the best pancakes ever with plant-based ingredients only. Serve them for a brunch and you’ll definitely keep the family happy!
Put the strawberries on the top surface of the pancakes as soon as your pour the batter into the pan.
Flip them over when the edges look a bit dry and the bubbles that have risen through the batter have popped. Let them cook for about 2 minutes (tops!) with the strawberry side down. Serve immediately with maple syrup or powdered sugar.
Here’s another sweet treat for breakfast:
Strawberry Almond Pancakes
Prep
Cook
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Total
Yield 6-8 4" pancakes
An easy recipe for delicious pancakes with strawberries.
Ingredients
- 1 tablespoon grapeseed or canola oil
- 2 tablespoons water
- 2 teaspoons cider vinegar
- 1 cup plus 1 tablespoon unsweetened almond milk
- 1 teaspoon agave or maple syrup
- 1 teaspoon almond extract
- 2 cups sliced strawberries plus whole strawberries for garnish
- 2 tablespoons almond flour
- 3/4 cup white flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- confectioners sugar or maple syrup for topping the finished pancakes
Instructions
In a large measuring cup (holds 2 cups), add the almond milk, grapeseed oil, almond extract, agave syrup, water and cider vinegar. Whisk vigorously with a fork or small whisk. If you are making the pancakes right away, let the mixture sit for 10 minutes. It will thicken a bit. (If you are making the pancakes the next day, cover the liquid ingredients and store in the refrigerator. Whisk them again just before using.)
While the wet mixture is resting, mix together all of the dry ingredients in a large bowl. Add the wet ingredients and stir gently but well. Let the mixture rest for about 5 minutes. Heat a non-stick griddle to 350 degrees F. Ladle about 1/2 cup of batter for each pancake. Place about 4-5 strawberry slices on each pancake. When bubbles appear over the surface of the pancake and the edges begin to look dry (about 3 minutes), flip the pancakes over and cook for about another minute. Serve warm with additional strawberries, maple syrup and confectioners sugar if desired.
Notes
If you don't have or want to use almond flour, just use all wheat flour. They will still taste great! The one item that makes these pancakes so special is the almond extract, so don't omit that. You'll still have great pancakes, but they won't have that magical aroma. You can also use this recipe as a basic pancake recipe, adding whatever fruit (or none!) you have on hand: bananas, blueberries, raspberries, etc.
I always use an non-stick electric griddle for pancakes. It's inexpensive (about $35) and makes the best pancakes. Never use oil or even non-stick spray on the griddle.
Best Pancakes I’ve ever had! Thanks so much for the great recipe.
You are very welcome!