Today’s breakfast was this tasty Vegan Strawberry Pancake in a Skillet. Since strawberries are still in season, I used them as a main ingredient in this unique pancake breakfast. I used spelt flour, which is a good source of fiber and protein. It provided a light and nutty flavor to the pancake skillet. And I topped mine with some delicious sugar free maple syrup.
Mom’s Organic Market, Whole Foods Market, Wegmans and Sprouts Farmers Market all have great baking ingredients. They have also an excellent assortment for vegan and gluten free baking.
If you’d like to see some great kitchen essentials check out the ones I use by accessing my Shop Page at https://adriennesclassicdesserts.com/shop. You will see an excellent skillet that you can use for this recipe!
Vegan Strawberry Pancake in a Skillet
2 1/2 Cups of spelt flour or whole meal flour
1/4 Cup of coconut sugar or organic sugar
1 Tablespoon of baking powder
Pinch of ground cinnamon
Pinch of vanilla extract
1 1/2 Cups of nondairy almond milk or coconut milk
3 Tablespoons of vegetable oil or sunflower oil
1 Cup of fresh strawberries, cut into small chunks
1 Cup of fresh strawberries, cut into chunks
Coconut yogurt to serve, (optional)
-Preheat the oven to 350F/180C.
-Then add the dry ingredients to a mixing bowl and combine well. Add the nondairy milk and oil then mix until combined. Then add strawberry chunks and gently fold in. The batter should be thick and but pourable, like typical pancake batter.
-Pour the pancake batter into a well oiled cast iron pan. You can also use a oven-safe casserole dish, (28 cm / 11 inches wide). Bake the pancake for 20 minutes or until a toothpick can be inserted into the middle and it comes out clean. Top the pancake with cut strawberries and drizzle with sugar free maple syrup you can also top with yogurt. Enjoy!