|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Strawberry pancakes are such a sweet treat! This vegan recipe uses soy milk to make an egg-free and dairy-free strawberry pancake recipe. Drizzle with strawberry syrup, or just a bit of agave nectar, since these strawberry pancakes are already plenty sweet as they are.
- 2 cups soy milk
- (or other vegan milk substitute)
- 2 tablespoons lemon juice (juice from one lemon)
- 2 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 3 tablespoon oil
- 2 tablespoons margarine
- 1/2 cup fresh sliced strawberries
Whisk together soy milk and lemon juice.
In a separate large bowl, mix together the flour, baking soda, salt, and sugar. Add oil to the soy milk and lemon juice, then add to the dry mixture.
Heat a large skillet or griddle, and melt the margarine. Using a large spoon or a 1/4 cup measure, pour batter onto the hot surface. Carefully press about 2 teaspoons of sliced strawberries into each pancake. Cook until bottom is golden brown, flip and cook until another side is done.