¼ cup coconut oil or vegan butter, melted + plus extra for griddle
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
fold-in
1 cup strawberries, chopped
maple cream cheese
¼ vegan cream cheese
3 tablespoons maple syrup
Instructions
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.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/04/09/vegan-strawberry-oatmeal-pancakes/