Vegan Strawberry Oatmeal Pancakes
Incase you haven’t gotten the news, spring is finally here!! This was one loooong winter, so I’m feeling beyond happy that we’re finally getting a taste of warmer temperatures and spring produce at the market- like strawberries!
In my house, all bets are off once strawberries come into season, and they find their way into just about everything we eat (like salad, cookies and pie to name a few). Of course, pancakes are a natural match for fresh strawberries, and today I’m very excited to share this brunchy recipe that I’ve been tweaking for a while now and have finally perfected!
These Vegan Strawberry Oatmeal Pancakes taste extra indulgent but the ingredient list is actually super simple and clean. Oh, and I didn’t even mention the maple cream cheese topping, which truly takes the whole meal to the next level! Spoiler alert- it’s really just vegan cream cheese and maple syrup stirred together, but trust me when I say that you’ll want to lick the spoon, bowl, plate and anything else that it touches.
As you can imagine, this recipe is super, super kid-friendly. Baby V loves to help me mix the batter together and she gets a kick out watching the pancakes bubble on the griddle. I like that the sweetness in this recipe comes from the strawberries and a touch of maple syrup, so there’s no sugar-overload, plus it’s full of healthy fiber from the rolled oats.
Let’s chat about the ingredients for a quick minute. Make sure to use rolled oats, not quick cooking or steel cut oats. The recipe also calls for spelt flour, and while I haven’t tried out any other substitutions, I’m fairly confident that wheat or an all-purpose gluten-free flour mix would also work well (let us know in the comments if you experiment with any subs!).
Also, make sure you follow the part of the instructions where the batter sits for at least 30 minutes before you fry up the pancakes. That time gives the rolled oats a chance to absorb the liquid and make for perfect, fluffy pancakes.
I can’t wait for you to try these babies out!
- 1 cup rolled oats
- 1 cup spelt flour
- 1 tablespoon + 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon
- 1½ cup nondairy milk
- ¼ cup coconut oil or vegan butter, melted + plus extra for griddle
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1 cup strawberries, chopped
- ¼ vegan cream cheese
- 3 tablespoons maple syrup
- In a large bowl, whisk the dry ingredients together.
- Add all of the wet ingredients and stir until smooth. Fold in the strawberries.
- Cover the bowl and let the batter sit for 30 minutes. This will allow the oats time to absorb the liquid and give the pancakes a better texture.
- Heat a griddle on the stove at medium-heat. Add enough coconut oil (or vegan butter) to coat (start a teaspoon), then spoon ¼ cup of batter onto griddle (the amount of pancakes you can cook at once will vary depending on the size of your griddle).
- Cook until the middle of the pancakes start to bubble and the bottoms are lightly browned. Use a spatula to flip the pancakes, then continue to cook until both sides are lightly browned. Repeat until all the batter is used.
- While the pancakes cook, make the maple cream cheese by stirring the cream cheese and maple syrup together in a small bowl until smooth.
- Serve warm, with the maple cream cheese drizzled over the pancakes.
