Strawberry Chocolate Pancakes (Gluten Free and Vegan)

Our gluten free and vegan Strawberry Pancakes are perfect for Valentine's Day or a spring or summer breakfast! These delicious pancakes are naturally flavored with real strawberries, and they are dairy free and cane sugar-free as well. They are also made with whole grains and simple ingredients for a healthier breakfast.

Gluten Free and Vegan; Free of: peanuts, dairy, eggs, soy

Course Breakfast & Brunch

Cuisine American

Keyword gluten free pancakes, strawberry pancakes, vegan pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings 4-inch pancakes

Calories 65kcal

Author Sarah Jane Parker

Ingredients

Pancakes:

1 cup Authentic Foods superfine sorghum flour
2 Tablespoons ground golden flaxseed
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon natural red food coloring powder I used McCormick Natural Food Colors
1 cup quartered fresh strawberries
¼ cup water
½ cup rice milk or other non-dairy milk
2 Tablespoons light tasting olive oil
Liquid NOW Foods Vanilla Stevia drops to taste (about 10-20 drops depending on taste preference)

Chocolate Syrup:

⅓ cup pure maple syrup
1 Tablespoon cocoa powder

Instructions

Preheat a non-stick griddle or pan over medium-high heat (about 375 to 400 degrees F if you're using an electric griddle).
In a medium bowl, whisk together the flour, flaxseed, baking powder, salt, and natural food coloring powder. Whisk until combined and set aside.
Wash, de-stem, and quarter your fresh strawberries and measure out 1 cup of quartered strawberries. Place the strawberries in a small blender or NutriBullet with the 1/4 cup water and blend until smooth and pureed.
Add the strawberry puree, rice milk, and olive oil to the flour mixture and stir to combine. The batter is thicker to make shapes like hearts, but if you like thinner pancakes, you can add more rice milk to the batter.
Cook the pancakes on the pre-heated griddle or pan until golden on each side.
Top with the chocolate syrup and sliced strawberries.
Store any leftovers in an airtight container or plastic bag for up to 3 days at room temperature.

Notes

Gluten-free, vegan; Free of: cane sugar, eggs, dairy, soy

Nutrition