Vegan Strawberry Pancakes

(4 servings) Printable Version

2 cups soy milk (vanilla soy milk works great)
juice of 1 small lemon
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 Tablespoons sugar
3 Tablespoons vegetable or canola oil
1 Tablespoon margarine (you could use cooking spray instead)
1/2 cup sliced strawberries (more if you like)

This recipe makes about 1 dozen pancakes.

Whisk together the soy milk and lemon juice. Set aside for 5 minutes.

In a large bowl, whisk together the flours, baking soda, salt, and sugar.

Add the vegetable (or canola) oil to the soy milk and lemon juice. Add the wet ingredients to the dry ingredients in whisk until well-combined (but try not to over-mix).

Melt the margarine on a griddle over medium heat. Pour the batter onto the griddle in 1/4-cup scoops. Press some of the strawberries into the top. Cook until the bottom is golden and the batter on top is covered with bubbles. Flip and cook the other side to golden brown.

Serve with powdered sugar or strawberry preserves and top with additional strawberry slices.

You might also want to add 1/4 teaspoon of vanilla or a couple dashes of cinnamon to the batter depending on your tastes.

Mr Breakfast would like to thank TexasJen for this recipe.

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