Strawberry Pancakes

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It's officially strawberry season & I could not be more excited to incorporate more strawberries into my recipes! I think that strawberries taste so amazing when combined with chocolate, so I used them both in my favorite breakfast of all time to create these delicious, vegan strawberry pancakes!

This recipe is sponsored by Pacific Foods. I used their Organic Oat Original Milk to create these pancakes. It tastes so creamy, it has calcium and vitamin D, and it's USDA organic! The oat-y flavor also pairs perfectly with the oats in the pancakes! You can find Pacific Foods Organic Oat Original Milk at a Walmart store near you.

What you will need to make the pancakes

• whole wheat flour - I love using whole wheat flour in these pancakes because it makes them extra thick and fluffy and is high in fiber. You can also use all-purpose flour, a gluten free baking flour, or even sub the whole wheat flour for all oat flour (but your pancakes will be a bit less fluffy because of the lack of gluten).
• oat flour- you can either buy oat flour from the baking section of the grocery store, or easily make your own at home by grinding oats in a blender until you get a get a fine, flour consistency.
• baking powder
• sugar- you can use any sugar of choice. I like brown or coconut sugar in this recipe.
• Pacific Foods Organic Oat Original Milk- the slightly sweet and oat-y flavor of these oat milk pairs perfectly with the oats.
• coconut oil- if you don't like the taste of coconut oil, you can use refined coconut oil, which does not have a taste or smell. You can also use another kind of oil, if you prefer.
• vanilla
• salt
• strawberries- you will need finely chopped fresh strawberries. Frozen strawberries will work for this recipe, but I think that fresh strawberries taste much nicer in this recipe.
• chocolate chips- I like using small dairy-free chocolate chips in this recipe.

How to make the pancakes

In a large bowl, combine the flour, baking powder, sugar, milk, oil, vanilla, and salt. Mix all of the ingredients well.

Fold in the chopped strawberries and chocolate chips.

Generously grease a pan and turn on the stove to medium heat.

Add about ¼ cup of pancake batter to the pan for each pancake.

Cook each pancake for 3-4 minutes on one side, then flip and cook for another minute on the other side.

Repeat until you run out of pancake batter. This recipe makes for about 6 pancakes.

Stack your pancakes and top them with more strawberries and maple syrup.

If you like this recipe, you might also like these other delicious vegan pancake recipes:

chocolate chip pancakes

blueberry lemon pancakes

mini banana stuffed pancakes

vegan French toast casserole

How to store the pancakes/ How long will they last?

These pancakes are best eaten right after making them. However, you can store them in an airtight container in the fridge for 3-4 days. Just warm them up on the stovetop or in the microwave before eating.

Can these be frozen?

I have not tried freezing these pancakes to see if they can be frozen and then enjoyed later.

Can I make these gluten free?

You can easily make these pancakes gluten free by substituting the whole wheat flour for a gluten free baking flour. If you'd like, you can even sub the whole wheat flour for all oat flour, but just keep in mind that the pancakes will turn out a bit less fluffy than the ones in the photo if you do this.

If you substitute the whole wheat for oat flour, add 1-2 more tablespoons of flour than is written in the recipe.

Are these strawberry pancakes vegan?

Yes they are! There are no animal products used- just make sure that you use dairy-free milk and dairy-free chocolate chips, if you want them to be vegan.

Can I use frozen strawberries?

Yes, you can use frozen strawberries for this recipe! However, I think the taste is much better with fresh strawberries, and they are much easier to chop than frozen strawberries.